Dairy-Free Sticky Date Pudding
Treat yourself to the indulgent decadence of Dairy-Free Sticky Date Pudding, a twist on the classic dessert that’s both rich and plant-based. Lovingly crafted with soft pitted dates, creamy dairy-free butter, and a luscious caramel sauce made from coconut or dairy-free cream, this pudding boasts all the moist, sticky sweetness you crave—without any dairy. Perfectly spiced and baked until golden, each bite offers heavenly textures and flavors. Poke holes in the warm pudding to let the velvety caramel sauce seep into every inch, creating an irresistibly gooey treat. Ideal for sharing at holiday gatherings or savoring as a comforting weeknight dessert, this recipe is proof that dairy-free can be just as indulgent.
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Recipe Information
Ingredients
- 200 g Pitted dates
- 250 ml Boiling water
- 1 tsp Baking soda
- 100 g Dairy-free butter or margarine
- 150 g Brown sugar
- 1 tsp Vanilla extract
- 2 pcs Large eggs
- 200 g All-purpose flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 150 ml Dairy-free cream or coconut cream
- 120 g Brown sugar (for caramel sauce)
- 50 g Dairy-free butter or margarine (for caramel sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease and line an 8-inch square baking dish with parchment paper.
Combine the pitted dates and boiling water in a heatproof bowl. Stir in the baking soda and let it sit for 10 minutes to soften the dates.
Using a blender or food processor, puree the date mixture until smooth. Set aside.
In a large mixing bowl, cream together the dairy-free butter or margarine and brown sugar until light and fluffy. Mix in the vanilla extract.
Add the eggs one at a time, mixing well after each addition.
Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture, alternating with the pureed dates. Mix until just combined.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean.
While the pudding is baking, prepare the caramel sauce. In a small saucepan over medium heat, combine the dairy-free cream, brown sugar, and dairy-free butter. Stir continuously until the mixture comes to a boil. Reduce the heat and simmer for 2-3 minutes, or until thickened slightly. Remove from heat and set aside.
Once the pudding is cooked, let it cool for 5 minutes in the pan, then poke small holes across the surface with a skewer. Drizzle a few spoonfuls of the caramel sauce over the top, allowing it to soak into the pudding.
Slice and serve the pudding warm, with additional caramel sauce drizzled on top. Enjoy!
Nutrition Facts
Calories |
3835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3533 mg | 154% | |
| Total Carbohydrate | 581.8 g | 212% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 395.9 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 438 mg | 34% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
