Dairy, Egg and Nut Free Sticky Date Pudding
I’ve loved Sticky Date Pudding since forever and I happened to have some dates leftover from a Wedding Cake I’m making so thought I’d have a bash at making this Dairy, Egg and Nut Free Sticky Date Pudding since my youngest REALLY loves cake. And dates. It went down a treat with some lovely visitors I had today and the two kids that can eat it in my house both love it. The eldest mostly because she has some weird infatuation with anything caramel.


- 240g dates
- 1 teaspoon vanilla extract
- 1 cup water
- 1/2 teaspoon baking soda
- 160g dairy free margarine (I use Sunrise)
- 200g brown sugar
- 200g plain flour (or gluten free substitute)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 teaspoons egg replacer (I used 4 teaspoons NoEgg mixed with 8 Tablespoons water)
- 1 cup sugar
- 2 Tablespoons water
- 4 Tablespoons coconut condensed milk (or cream substitute)
- 1. Place the dates in a pot or microwave safe bowl. Add the vanilla and cover with the water. Bring to the boil then leave to soak up the liquid for an hour.
- 2. Cream the margarine and brown sugar until fluffy.
- 3. Add the egg substitute gradually.
- 4. Add the flour and dates and mix until just combined (don't over mix).
- 5. Bake in a muffin or cupcake tray at 170 degrees until cooked with an oven proof dish full of water on another rack. (This creates steam in the oven which keeps the cakes very moist)
- 1. Place the sugar and water in a pot and boil until starting to caramelise.
- 2. Add the condensed milk all at once (carefully as it will spit), then stir with a whisk or wooden spoon until completely blended together. It should be a rich caramel colour: if not, return to the heat until it is.
- Serve the puddings with caramel sauce over the top and spoonfuls of whipped coconut cream.



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