Who can resist sticky date pudding’s gooey texture and sweet, nutty flavour? This Aussie classic has earned its place on the menus of everything from cosy cafes to top-tier restaurants, and for good reason! Our take on this traditional dessert is just as indulgent but with a twist—it’s refined sugar-free, dairy-free, and completely vegan-friendly.
Made with dates, brown sugar, butter, and eggs, this rich, sticky date pudding recipe is an ideal treat for your next gathering. Ready to indulge in a guilt-free version of your favourite dessert? Let’s get baking!
Ingredients:
- Dried dates- pitted and chopped- 185g
- Baking soda- 1tbsp
- Boiling water- 250ml- 1 cup
- Vegan butter-50g
- Brown sugar- 3tbsp
- Eggs-2
- Self-rising flour-185 g- ¼ cup
- Coconut cream – 250 ml
- Vanilla extract -½ tbsp
Step-By-Step Instructions:
- Grab your chopped dates, baking soda, and a cup of boiling water, and let them soak for a relaxing 30-minute period. While they soften, you can prep the rest!
- Meanwhile the dates are soaking, cream the softened butter and brown sugar in a large bowl using a hand mixer.
- Add the eggs one at a time, ensure whipping well after each addition. Don’t panic if your mix isn’t super creamy at this stage; it’ll come together once that first egg joins in.
- Now, gently sift self-raising flour into the butter mixture and carefully fold it.
- Ready for the star ingredient? Pour in your softened dates (don’t forget the soaking liquid!) and fold them through until your batter looks smooth and irresistible.
- Place the batter into a greased baking tray.
- Bake at 170°C (340°F) for 45-50 minutes.
- Let the pudding rest in the tin for 10 minutes, then turn it out to cool completely or serve immediately.
Pro tip: A high sugar-to-butter ratio makes the batter stiffer. Splitting eggs is okay; this recipe is forgiving.
“Gurkhas–Where indulgence meets health.”
