Nut-Free Sticky Date Pudding
Indulge in the rich, caramelized decadence of Nut-Free Sticky Date Pudding, a wholesome twist on the traditional dessert that skips the nuts for an allergy-friendly treat. This moist and tender pudding gets its natural sweetness from Medjool dates, which are softened and blended into the batter for a smooth, luxurious texture. Topped with a luscious homemade caramel sauce made with heavy cream and brown sugar, this dessert is a showstopper that’s surprisingly simple to prepare. Ready in just an hour, it’s perfect for holiday gatherings or cozy evenings at home. Serve it warm with a drizzle of extra caramel sauce and a scoop of vanilla ice cream for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 200 grams Medjool dates, pitted and chopped
- 250 milliliters Boiling water
- 1 teaspoon Baking soda
- 100 grams Unsalted butter, softened
- 150 grams Brown sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 175 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 250 milliliters Heavy cream
- 100 grams Butter
- 180 grams Brown sugar (for caramel sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish or pudding mold.
In a small heatproof bowl, combine the chopped dates and boiling water. Stir in the baking soda and let the mixture sit for 10 minutes to allow the dates to soften.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Mix in the vanilla extract.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Mash the softened date mixture with a fork or blend it briefly with an immersion blender for a smoother texture. Stir the date mixture into the wet batter.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, prepare the caramel sauce. In a medium saucepan, combine the heavy cream, butter, and brown sugar for the sauce. Heat over medium heat and stir until the sugar has dissolved. Bring the mixture to a gentle boil, then reduce the heat and simmer for 4-5 minutes until the sauce thickens slightly.
Once the pudding is done, remove it from the oven and let it cool for 5 minutes. Pour half of the warm caramel sauce over the pudding to soak in.
Serve the sticky date pudding warm with additional caramel sauce drizzled on top. Optionally, pair with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.3 g | 331% | |
| Saturated Fat | 150.3 g | 752% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 610.4 g | 222% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 455.0 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 528 mg | 41% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2210 mg | 47% | |
*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.
