Sticky Date Pudding
For the pudding:
- 200 g Medjool dates pitted and finely chopped
- 1 1/4 cup plant milk
- 1 tsp vanilla essence
- 3/4 tsp baking soda
- 4 tbsp pure maple syrup
- 1/4 cup applesauce
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cup whole wheat flour
For the toffee sauce:
- 10 Medjool dates pitted
- 1/2 cup whole coconut milk
- 4 Tbsp pure maple syrup
- 1/4 tsp cinnamon
- 4 Tbsp water reserved from the dates
- Preheat the oven to 180°C. Line an 18-20cm (8 inch) square cake tin or oven dish with baking paper.
- Combine the chopped dates, milk, and vanilla essence in a pot. Bring mixture to a boil, then reduce heat and simmer for about 5 minutes. Remove pot from the heat, add baking soda, and stir through until frothy. Set aside.
- In a mixing bowl, stir together the applesauce, maple syrup, and cinnamon.
- Add the date and milk mixture and stir to combine.
- Add the flour, and gently mix ingredients together with a fork until just combined. Be careful not to over mix the batter, as it can result in a dense and chewy pudding.
- Pour pudding batter into your prepared dish and bake for 25-28 minutes, until just firm to the touch.
- While the pudding bakes, prepare the toffee sauce. Fill a saucepan with water just enough to cover the dates. Gently boil dates for 10 minutes.
- Drain, reserving 4 Tbsp of the water. Chop dates and toss in a blender with the rest of the ingredients. Blend until super smooth.
- Transfer sauce to a saucepan and bring to a boil, then simmer until thick.
- When the pudding is ready, remove from the oven and allow to stand for 5 minutes before slicing into pieces.
- Serve warm, drizzled with toffee sauce and a spoonful of nice cream.
Photos by Amber Asakura
Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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