STICKY DATE PUDDING + SALTED CARAMEL SAUCE (gluten-free)
14 People
201 Cals
STICKY DATE PUDDING + SALTED CARAMEL SAUCE (gluten-free)
14 People
201 Cals
About the recipe
Sticky Date Pudding has always been one of those desserts I find impossible to resist. There's something incredibly comforting about a warm slice fresh from the oven, drenched in caramel sauce and enjoyed with a generous dollop of yoghurt or ice cream. It's the kind of dessert that instantly makes a house feel like home.Over the years I've made countless versions, but I wanted to create one that captured everything I love about a traditional sticky date pudding while using less sugar and more wholesome ingredients. The beautiful thing about dates is that they're naturally sweet, so they do much of the heavy lifting in this recipe. They also create that rich, moist texture that makes sticky date pudding so utterly delicious. Because the dates provide so much sweetness, I've used around half the amount of unrefined sugar you would typically find in a traditional recipe.I also love that this pudding is naturally gluten-free when made with almond meal. The almond meal gives it a wonderfully soft, tender crumb while adding protein and healthy fats. If you don't have almond meal on hand, you can easily substitute it with oat flour or wholemeal spelt flour, making this one of those wonderfully adaptable recipes that seems to work beautifully every time.The pears baked into the base add another layer of natural sweetness and become beautifully soft and caramelised as the pudding cooks. Once turned out, they create a gorgeous topping that looks far more impressive than the effort involved.And then there's the salted caramel sauce. Silky, rich and just a little salty, it's the perfect finishing touch. I love serving this warm from the oven with thick Greek yoghurt, but a scoop of vanilla ice cream is equally wonderful.This is the sort of dessert I make when friends come over for dinner, when family gathers around the table, or simply when it's cold outside and I'm craving something warm and comforting. It's simple, wholesome and always disappears quickly.Chef TipsAlmond meal creates a beautifully moist gluten-free pudding.For a nut-free version, substitute with 150 g oat flour or wholemeal spelt flour works beautifully if gluten isn't a concern.The pudding is even better the next day, gently reheated. Any leftover caramel sauce is delicious spooned over porridge, pancakes or baked fruit.
Nutrition Per Serving
201
Calories
12g
Fat
1g
Saturates
17g
Sugars
285mg
Salt
4g
Protein
23g
Carbs
5g
Fibre
Ingredients
For the Sticky Date Pudding
- 2 pears cored, quartered and thinly sliced
- 300 g pitted dates
- 250 ml boiling water
- 1 teaspoon bicarbonate of soda baking soda
- 60 ml light-flavoured olive oil or melted butter
- 2 large organic eggs
- 2 teaspoons vanilla extract
- 200 g almond meal almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
To Serve
- Salted caramel sauce
- Greek yoghurt whipped cream or vanilla ice cream
Salted Caramel Sauce
- 60 ml pure maple syrup or 2–3 tablespoons coconut sugar
- 250 ml coconut milk or coconut cream
- 1 teaspoon vanilla extract
- ½ teaspoon flaked sea salt
- Cornflour slurry optional, for thickening
Method
- Preheat your oven to 160°C fan-forced (320°F).
- Lightly grease a 20 cm (8-inch) round cake tin and line the base with baking paper.
- Arrange the sliced pears over the base of the tin in an even layer and set aside.
- Place the dates and boiling water into a medium saucepan. Bring to a gentle simmer over medium heat and cook for about 5 minutes, or until the dates are soft and beginning to break down.
- Remove from the heat and stir through the bicarbonate of soda. The mixture will foam slightly. Add the olive oil or melted butter and allow the mixture to cool for a few minutes.
- Stir through the vanilla extract, then whisk in the eggs until combined.
- Add the almond meal (or flour of choice), baking powder, ginger and salt. Mix until a smooth batter forms.
- Pour the batter over the pears and gently smooth the surface.
- Bake for 40–45 minutes, or until golden and a skewer inserted into the centre comes out clean. If the pudding is browning too quickly, loosely cover with foil during the final part of baking.
- Allow the pudding to cool in the tin for 10 minutes before carefully turning it out onto a serving plate so the caramelised pears sit on top.
- Serve warm with plenty of salted caramel sauce and a generous dollop of Greek yoghurt.
Salted Caramel Sauce
- Combine the maple syrup, coconut milk, vanilla and sea salt in a small saucepan.
- Bring to a gentle simmer over medium heat and cook for 3–5 minutes, stirring occasionally, until slightly thickened.
- For a thicker, more traditional caramel-style sauce, whisk in a small cornflour slurry and simmer for a further minute until glossy and silky.
- Serve warm over the pudding.
Teresa's Notes
Almond meal creates a beautifully moist, naturally gluten-free pudding.
For a nut-free version, replace the almond meal with 150 g oat flour or spelt flour.
Medjool dates will give a richer caramel flavour, but any soft pitted dates work well.
This pudding keeps beautifully for 3–4 days and is delicious reheated.
Leftover salted caramel sauce is wonderful drizzled over porridge, pancakes, baked apples or yoghurt. Make it extra special: Scatter over toasted pecans or walnuts before serving, or finish with a little extra sea salt for a delicious sweet-and-salty contrast.
For a nut-free version, replace the almond meal with 150 g oat flour or spelt flour.
Medjool dates will give a richer caramel flavour, but any soft pitted dates work well.
This pudding keeps beautifully for 3–4 days and is delicious reheated.
Leftover salted caramel sauce is wonderful drizzled over porridge, pancakes, baked apples or yoghurt. Make it extra special: Scatter over toasted pecans or walnuts before serving, or finish with a little extra sea salt for a delicious sweet-and-salty contrast.
