Gluten-Free Sticky Date Pudding

Indulge in the ultimate comfort dessert with this Gluten-Free Sticky Date Pudding, a warm and decadent treat that’s completely free of gluten and easily adaptable for vegan diets. Made with naturally sweet Medjool dates, a blend of gluten-free all-purpose flour and almond flour, and a hint of cinnamon, this pudding is moist, flavorful, and irresistibly rich. Topped with a luscious caramel sauce crafted from coconut cream, brown sugar, and maple syrup, every bite melts in your mouth with buttery, gooey perfection. Perfect for dinner parties or cozy nights in, this fuss-free recipe bakes in under an hour and serves up to eight. Whether you’re gluten-free or simply seeking a heavenly dessert, this Sticky Date Pudding is sure to be a crowd-pleaser!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease an 8-inch square or round baking dish with butter or oil.

Step 2

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.

Step 3

In a separate medium-sized bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, salt, and ground cinnamon.

Step 4

In a large bowl, using a hand or stand mixer, beat the softened butter and brown sugar until light and creamy.

Step 5

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.

Step 6

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.

Step 7

Gently fold the dry ingredient mix into the wet mixture until just combined. Do not overmix.

Step 8

Pour the batter into the prepared baking dish and smooth the surface with a spatula.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Serve immediately for the ultimate sticky date pudding experience!

Nutrition Facts

Serving size	(1273.8g)

Amount per serving	% Daily Value*
Calories	3678.8

Total Fat 156.4g	0%
Saturated Fat 90.7g	0%
Polyunsaturated Fat g
Cholesterol 586.3mg	0%
Sodium 3118.6mg	0%
Total Carbohydrate 569.0g	0%
Dietary Fiber 23.0g	0%
Total Sugars 399.5g
Protein 34.0g	0%

Vitamin D 146.3IU	0%
Calcium 580.8mg	0%
Iron 10.5mg	0%
Potassium 2145.0mg	0%

*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.

Source of Calories

Fat: 36.9%

Protein: 3.6%

Carbs: 59.6%