Soy-Free Sticky Date Pudding

Indulge in the ultimate comfort dessert with this Soy-Free Sticky Date Pudding, a moist and decadent treat perfect for any occasion. This recipe features the rich sweetness of pitted dates blended into the batter, balanced with a luscious homemade toffee sauce. Ideal for those with dietary restrictions, it offers soy-free and dairy-free substitutions, making it accessible without sacrificing flavor. With simple ingredients like brown sugar, vanilla extract, and a hint of baking soda for a light, airy texture, this dessert is a celebration of warm, cozy flavors. Whether served fresh from the oven or reheated the next day, this pudding pairs beautifully with a dollop of coconut cream or your favorite non-dairy alternative. Ready in just an hour, it’s the perfect make-ahead dessert that promises to impress!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 200 grams Pitted dates
• 250 ml Boiling water
• 1 teaspoon Baking soda
• 100 grams Unsalted butter (or dairy-free soy-free butter alternative)
• 100 grams Brown sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 175 grams All-purpose flour (or gluten-free all-purpose flour, if required)
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 150 ml Heavy cream (or coconut cream for a non-dairy, soy-free option)
• 50 grams Butter (for toffee sauce)
• 75 grams Brown sugar (for toffee sauce)

Directions

Step 1

Preheat your oven to 180°C (350°F) and lightly grease a baking dish or individual pudding molds.

Step 2

Place the pitted dates in a bowl and pour the boiling water over them. Add the baking soda, stir, and let sit for 10 minutes to soften the dates.

Step 3

Using a blender or immersion blender, blend the date mixture until smooth. Set aside.

Step 4

In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.

Step 5

Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.

Step 6

In another bowl, sift together the all-purpose flour, baking powder, and salt.

Step 7

Gradually fold the dry ingredients into the wet mixture, alternating with the date mixture. Mix until fully combined and smooth.

Step 8

Pour the batter into the prepared baking dish or molds, filling them about 3/4 full.

Step 9

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

Step 10

While the pudding bakes, make the toffee sauce. In a small saucepan, combine the heavy cream, butter, and brown sugar over medium heat.

Step 11

Stir continuously until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes. Remove from heat.

Step 12

Once the pudding is baked, remove it from the oven and let it cool for 5 minutes.

Step 13

Serve warm, drizzled generously with the toffee sauce.

Nutrition Facts

Serving size	(1215.3g)

Amount per serving	% Daily Value*
Calories	3629.5

Total Fat 188.8g	0%
Saturated Fat 116.6g	0%
Polyunsaturated Fat g
Cholesterol 874.1mg	0%
Sodium 2877.0mg	0%
Total Carbohydrate 462.4g	0%
Dietary Fiber 18.1g	0%
Total Sugars 308.1g
Protein 38.3g	0%

Vitamin D 171.3IU	0%
Calcium 489.7mg	0%
Iron 12.5mg	0%
Potassium 2041.1mg	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: 45.9%

Protein: 4.1%

Carbs: 50.0%