This Sticky Dark Tea Pudding is gluten free, soft, moist with the delicious dark tea flavours. It is perfect for afternoon tea or any time of the day or night! Another positive is it is easy to make.
It goes so well with a pot of tea and a side serving of freshly whipped cream or your favourite vanilla ice-cream.
20 mins prep | 35 mins | serves 6
- 125 Olive Oil
- 1/3 cup sugar substitute *we used Naturally Sweet 100% Natural Erythritol
- 1 cup (250g almond meal) *we used Oh Natural Wholefoods
- 1 tsp baking powder
- ½ tsp bicarb soda
- 2 eggs, organic & beaten
- 120 ml Vintage 2011 dark tea (first brew, then cooled)
- 2 teaspoons Goii berries, organic & soaked in dark tea
Dark tea syrup
- 125 ml Vintage 2011 dark tea (first brew, then cooled)
- 125 g brown sugar
- 1 teaspoon goji berries
Dark tea, brewed
- 5 tsp Vintage 2011 dark tea
- 240 ml hot water, 100oC
- Make the tea – put 5 tsp of vintage dark tea in a tea pot and pour 240 ml boiling water, let it sit for 10 mins, then pour the tea into a bowl, set aside and cooled for about 2 hours.
- Make the syrup – pour 125 ml of dark tea into a saucepan until boiling and put 125g brown sugar, let it dissolve completely. Reduce heat and stir until it reduces to half of its volume (about 5 mins). Set aside and cooled.
- Make the cake – Preheat oven to 170°C. Sift the almond, sugar, baking powder and bicarb soda in the bowl. Pour the olive oil, the dark tea and two eggs and gently fold in the mixture. Spoon it into a lined 15 cm cake tin and bake for 30 mins until a skewer can be inserted and removed cleanly.
- Serve – Pour the dark tea syrup while hot. Serve warm. Add a scoop of vanilla ice-cream or whipped cream if you desire.
- You can freeze the pudding (before saucing) – just wrap in non-stick baking paper and freeze in an airtight container for up to a month. Simply reheat at 160oC when ready to serve.
- Keep the dark tea syrup in a clean bottle with a tight-fitting lid. Keep it refrigerated for about 6 months. To extend the shelf life, mix in about 30 -60 ml of vodka as the syrup cools.