AuthorJordanAn absolutely decadent sticky date pudding with caramel sauce, as a bonus it's gluten-free and can be dairy free too!
Preheat the oven to 180C. Grease and line a cake, slice or muffin tin.
Drain the water from the 2 cups of dates.
Add all the cake ingredients to a thermomix or food processor and blitz together to combine evenly. The mixture will be very thick.
Scoop the mixture into your prepared tin. Place it in the oven and cook for 30 minutes, or until golden brown and cooked to your liking. If you make muffins, they will need less time so keep an eye on them.
Meanwhile, add all the caramel sauce ingredients to a small saucepan and allow the ingredients to simmer and the dates to soften.
Add the caramel sauce ingredients to a blender, food processor or thermomix and blitz until smoothy and creamy.
When the cake is ready, remove it from the oven and allow it to cool in the tin for 30 minutes. Then take it out of the tin, dress it with the caramel sauce, serve and enjoy.
Ingredients
Directions
Preheat the oven to 180C. Grease and line a cake, slice or muffin tin.
Drain the water from the 2 cups of dates.
Add all the cake ingredients to a thermomix or food processor and blitz together to combine evenly. The mixture will be very thick.
Scoop the mixture into your prepared tin. Place it in the oven and cook for 30 minutes, or until golden brown and cooked to your liking. If you make muffins, they will need less time so keep an eye on them.
Meanwhile, add all the caramel sauce ingredients to a small saucepan and allow the ingredients to simmer and the dates to soften.
Add the caramel sauce ingredients to a blender, food processor or thermomix and blitz until smoothy and creamy.
When the cake is ready, remove it from the oven and allow it to cool in the tin for 30 minutes. Then take it out of the tin, dress it with the caramel sauce, serve and enjoy.
I really like this recipe but there are 3 cups of dates in/On this cake. Even that dates are not a refined sugar I think it’s a lot of sugar. I will try it with half the amount and see what happens, thanks for the recipe!
Hi. Love the recipe, but ur coconut oil measurements don’t make sense & appear to have either omitted something or are a mistake. Can u clarify, please? Thx!
Sorry. I meant ur coconut “cream” measurements seem wrong, NOT coconut “oil”! 🙂
Hi Andrea, it should be 200ml for the cake and 270ml for the caramel sauce?
Can you freeze this with the caramel sauce on?
Hi Karen. While you can freeze this with the sauce on, we find it tastes better if you freeze the pudding and sauce separately – so only drizzle the sauce over the portions you are going to eat and freeze the rest. Hope this helps 🙂