This Healthy Sticky Date Pudding is free from refined sugars, naturally sweetened with dates and is deliciously moist and light with hints of apple, cinnamon and vanilla.
How to serve sticky date pudding – My Top 3
I love date desserts for their rich full flavour, yet without all the over processed white and brown sugars you’d normally find in a typical winter style comfort food sticky date pudding.
Oftentimes when I make a dessert or cake, I’ll use a natural granulated sweetener like natvia stevia, but this recipe did not need it as the dates create the perfect level of sweetness that is just right for a moist date cake. It’s also a great dessert to have in your repertoire if you like your sweets to be on the lighter side but don’t like to use sweeteners, even if they are natural like stevia.
Whilst for this recipe I made a cake version using a round springform tin, it would work perfectly as individual sticky date puddings, or sticky date cupcakes, drizzled with sugar free custard.
TIP: To create the sticky date base for a clean eating sticky date pudding, bring your medjool dates to room temperature before starting the cooking process. This will make them easier to remove the seeds and reduce some of the cooking time.
3 Ways To Pimp Your Healthy Sticky Date Pudding
- Make it into a nutty sticky date slice by using a square or rectangle baking tray. Just make sure to line with baking paper. Top with walnuts or pistachios, and a sprinkle of sea salt.
- Turn it into a blueberry sticky date cake by adding a combination dried organic blueberries and fresh blueberries. It takes the humble sticky date pud to a whole new dimension, not to mention it’s boost in anti oxidant factor!
- Add some real chocolate chunks (sugar free or dark chocolate) to the batter before baking, and then once it’s in the tine, poke a few into the top. Then you have a Chocolate Sticky Date Pudding. This creates a decadantly rich gooey dessert, that’s still on the healthy side but is just a bit more dressed up.
How Long Does Sticky Date Pudding Last?
Sticky Date Pudding will generally keep in the fridge for upto 3 days, and in the freezer for upto 8 weeks. I never have to worry about this though because it just doesn’t last that long in our household!
How To Reheat Sticky Date Pudding
For a single serve of sticky date pudding that has been in the fridge, reheat, covered, in the microwave for 30 to 60 seconds, depending on how warm you like it. To reheat a frozen sticky date pudding, either let it defrost naturally to room temperature, then reheat it, or use the defrost settings on your microwave, then reheat to your liking.
I don’t eat dessert every night, but when I do, I like it to be worth the wait, but still light and healthy. This Healthy Sticky Date Pudding is just the ticket. Its perfect comfort food for the cooler months for a special night in. For us, that’s date night where it’s not just your average dinner, but something a just a little indulgent. And the good thing is, sticky date leftovers are in the freezer for our next date night! Win.
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Healthy Sticky Date Pudding
- 12 Medjool dates 250 grams/8 oz
- 1 cup/250 ml Water
- ½ cup Unsalted butter
- 2 Apples I use green granny smith apples
- 1 teaspoon Bicarb soda
- 2 medium Eggs
- 2/3 cup Plain Organic flour
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla bean paste/vanilla essence
- 1 teaspoon Ground cinnamon
- Heat oven 180 degrees C for fan oven, 200 degrees C for regular oven. 350 degrees Farenheit for fan oven/390 degrees Farenheit for regular oven.
- Remove seeds from dates, peel 1 of the apples and chop into medium sized chunks.
- In a medium saucepan, place the deseeded dates and chopped apple, along with the 1 cup of water. Heat on high and bring to the boil, stirring. Once boiling, keep on the heat for 3 minutes, then remove from heat.
- Add the butter and stir in until it is melted.
- Add the bicarb to the saucepan and stir in. It will froth up a bit and become more creamier.
- Add in the foamy date mixture and blitz for 20 seconds or until all combines.
- Line a round springform tin with baking paper. Add the batter to the tin. Peel the second apple and slice into discs. Arrange on top of cake starting at the centre and work outwards.
- Bake for 40 minutes. Check cake is cooked by inserting a cake skewer into the centre. If it comes out clean, pudding is cooked.
- Store pudding in an air tight container in the fridge and eat within 3 days.
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