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Gluten Free Sticky Date Pudding

Serves: 6
Prep: 20
Cook: 40


    • 1 ¼ cups chopped dried dates
    • 1 ¼ cups boiling water
    • 1 teaspoon bicarbonate soda
    • 50g margarine
    • ½ cup brown sugar
    • 2 eggs, lightly beaten
    • 1 teaspoon vanilla extract
    • 1 cup gluten free self-raising flour


    • 1 cup evaporated milk
    • 4 tablespoon firmly packed dark brown sugar
    • 2 teaspoon gluten-free cornflour
    • 1 teaspoon vanilla extract


    1. Pre-heat oven to 180oC Spray a 12-hole muffin tin with cooking oil spray.
    2. Place dates and water in a food processor; process until smooth. Place mixture in a bowl, stir in bicarbonate soda and let stand or 5 minutes.
    3. Using electric beaters, beat margarine and brown sugar together until smooth, then add eggs, date mix and flour and mix well until combined.
    4. Spoon into muffin tins, bake for 35-40 minutes, or until pudding springs back when touched. (Cover muffin pan with foil if puddings start to brown). Let stand for 10 minutes.
    5. Combine ½ cup evaporated milk, brown sugar and cornflour in a small saucepan over medium heat, stirring constantly until sauce thickens and is smooth. Add remaining evaporate milk, stirring constantly. Remove from heat and add vanilla extract.
    6. Serve puddings drizzled with sauce.

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