Gluten-Free Sticky Date Pudding
Indulge in the ultimate comfort dessert with this Gluten-Free Sticky Date Pudding, a classic favorite reimagined for gluten-free and dairy-free lifestyles. Made with luscious Medjool dates, a blend of gluten-free and almond flours, and a warm hint of cinnamon, this pudding is rich, moist, and irresistibly satisfying. Topped with a velvety coconut cream caramel sauce sweetened with brown sugar and maple syrup, this treat is guaranteed to impress. Whether you’re catering to dietary needs or simply looking for a cozy, flavor-packed dessert, this easy-to-make pudding is perfect for any occasion. Serve it fresh from the oven with a generous drizzle of warm caramel sauce for a delightful finale to your meal. Ideal for family dinners or special celebrations, this gluten-free dessert combines traditional comfort with contemporary dietary needs.
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Recipe Information
Ingredients
- 200 g Medjool dates (pitted and chopped)
- 250 ml Boiling water
- 1 tsp Baking soda
- 150 g Gluten-free all-purpose flour
- 50 g Almond flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 0.5 tsp Ground cinnamon
- 100 g Unsalted butter (softened, or a dairy-free alternative)
- 150 g Brown sugar
- 2 pcs Eggs (at room temperature or flax eggs for a vegan option)
- 1 tsp Vanilla extract
- 125 ml Coconut cream (for the caramel sauce)
- 100 g Brown sugar (for the caramel sauce)
- 2 tbsp Maple syrup (for the caramel sauce)
- 1 tsp Vanilla extract (for the caramel sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease an 8-inch square or round baking dish with butter or oil.
Place the chopped Medjool dates in a bowl and pour the boiling water over them. Stir in the baking soda and set aside for 10 minutes to allow the dates to soften.
In a separate medium-sized bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, salt, and ground cinnamon.
In a large bowl, using a hand or stand mixer, beat the softened butter and brown sugar until light and creamy.
Add the eggs (or flax eggs, if vegan) one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Blend the softened date mixture into a smooth puree using an immersion blender or food processor. Add the date puree gradually to the wet ingredients, mixing until well incorporated.
Gently fold the dry ingredient mix into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared baking dish and smooth the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the pudding bakes, prepare the caramel sauce. In a small saucepan over medium heat, combine the coconut cream, brown sugar, and maple syrup. Stir continuously until the sugar has dissolved.
Bring the mixture to a gentle simmer and cook for 5-7 minutes, or until the sauce thickens slightly. Stir in the vanilla extract and set aside to cool.
Once the pudding is baked, let it cool for 5 minutes before serving. Slice into portions and drizzle each serving generously with warm caramel sauce.
Serve immediately for the ultimate sticky date pudding experience!
Nutrition Facts
Calories |
3679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 569.0 g | 207% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 399.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 581 mg | 45% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2145 mg | 46% | |
*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.
