There’s something wonderfully nostalgic about a warm sticky date pudding, especially when it’s served with a silky coconut toffee sauce.

This version brings a lighter, gluten-free twist to the classic dessert without sacrificing that rich caramel flavour everyone loves.

Made with naturally sweet dates, pure maple syrup and warming cardamom, these individual puddings are moist, comforting and perfect for dinner parties, celebrations or a cosy winter dessert. The dairy-free coconut toffee sauce adds a luscious finish that guests won’t believe is made with coconut cream.

Whether you’re entertaining or simply craving a classic Australian favourite, this sticky date pudding recipe is guaranteed to impress.

Frequently Asked Questions

Can I make sticky date pudding ahead of time?

Yes. Bake the puddings one day ahead and gently warm before serving with freshly heated coconut toffee sauce.

Can I freeze sticky date pudding?

Absolutely. Freeze cooled puddings for up to three months. Defrost overnight in the refrigerator before reheating.

Is this recipe gluten-free?

Yes, provided you use a certified gluten-free flour blend.

Can I make it dairy-free?

Yes. Simply replace the butter with your favourite dairy-free alternative throughout the recipe.

Why You’ll Love This Recipe

• Naturally sweetened with dates and maple syrup
• Gluten-free
• Easily adapted to dairy-free
• Individual serves for effortless entertaining
• Rich coconut caramel flavour
• Perfect make-ahead dessert

If you love comforting desserts made with wholesome ingredients, you may also enjoy my Hot Cross Bun Cake with Coconut Toffee Sauce, Byron Bay Bliss Balls, or browse my complete collection of Food as Medicine Recipes for nourishing dishes inspired by functional nutrition.

Sticky date pudding, coconut toffee

Recipe by Samantha Gowing

• Total Time0 hours
• YieldServes 8
• DietGluten Free

Pics Nellylecomte

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Print Recipe

Ingredients

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1 tablespoon coconut oil, melted to grease timbale moulds

1 cup Medjool dates, pitted

1 cup water

½ teaspoon bicarbonate soda

¼ cup coconut oil

½ cup coconut sugar

1 tablespoon maple syrup

1 teaspoon vanilla extract

2 eggs

1 cups gluten-free self-raising flour

1 teaspoon ground cardamom

Shredded coconut and my coconut yoghurt to serve

Coconut toffee sauce

½ can coconut cream

½ cup coconut oil

¾ cup, firmly packed brown sugar

1 tablespoon maple syrup

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Instructions

1. Preheat oven to 170°C.
2. Brush 8 individual timbale moulds with melted coconut oil to grease
3. Place the dates and water in a saucepan over high heat. Bring to the boil
4. Reduce heat to medium-low and simmer for 5 minutes or until the dates are soft
5. Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly
6. In a food processor, cream butter and sugar until pale and creamy
7. Add the maple syrup and vanilla and beat until smooth
8. Add date and bicarb mix
9. Then add the eggs one by one
10. In a large mixing bowl, combine the flour and cardamom
11. Slowly fold in the creamed butter, sugar, egg, date mixture into the dry flour mix until combined
12. Spoon into the prepared timbale moulds and smooth over
13. Transfer timbale moulds into a baking tray and pour cold water directly into the baking pan to form a water bath. The water should come about on third of the way up the timbale moulds
14. Bake for 35-45 minutes, covering with foil if necessary to prevent over-browning, or until a skewer inserted into the centre comes out clean
15. Set aside for 10 minutes to cool slightly

To make the coconut toffee sauce

1. Combine the coconut cream, butter, sugar and maple syrup in a saucepan over low heat
2. Cook, stirring, for 1-2 minutes or until sugar dissolves
3. Bring to a gentle boil. Reduce heat to medium-low
4. Simmer for 2-3 minutes or until the sauce thickens slightly

To serve

1. Invert timbale moulds on to individual serving plates
2. Gently tap the sides to release the puddings carefully
3. Run a small sharp knife around the rim if they resist!
4. Spoon over coconut toffee sauce and garnish with a few shreds of coconut and a dollop of coconut yoghurt

Notes

• Don’t skip soaking the dates after adding bicarbonate of soda—it creates the pudding’s signature soft texture.
• A water bath keeps the puddings incredibly moist.
• Make the coconut toffee sauce a day ahead and gently reheat before serving.
• Serve warm with vanilla bean ice cream, coconut yoghurt or thick cream.

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• Prep Time: 30 mins
• Cook Time: 35-45 minutes
• Category: Dessert
• Method: Bake
• Cuisine: Modern Australian