Sticky Date Pudding

A decadent dessert and certainly right if you’re in the mood for something sweet and rich at the same time.  This buttery pudding is gluten free and dairy free. You can serve it with a butterscotch sauce, but it’s great on its own as well.

Sticky Date Pudding



​100 g coconut sugar

175 g brown rice flour

125 ml rice milk

1 egg + 1 egg white

1 vanilla pod

50 g coconut butter

200 g chopped dates

To add at the end

​1/2 cup coconut sugar

25 g coconut butter

500 ml hot water


​Preheat the oven to 190°C

Mix the coconut sugar with the flour in a bowl

Mix the rice milk with the egg and the egg white, the vanilla and melted coconut butter and pour this mixture over the sugar and flour mix

Add the dates and mix again

Add the mixture to the pudding dish

Sprinkle the extra coconut sugar and dot with the butter. Add the hot water.

Transfer to the oven for about 45 mins (cooking time may vary).

​The top of the pudding should be spongy and the inside should be sticky and rich.