Sugar-free Sticky Date Pudding
Gluten-free | Dairy-free | No added sugar | Nut-free option
Makes: 4 individual puddings or one large pudding to serve 4-5
Prep time: 20 minutes
Cook time: 55 - 75 minutes (total)
Sticky Date Pudding is one of my favourite puddings. It's tender and sweet; it's sticky and is a delight when the weather starts to get chilly.
My recipe is free from gluten, sugar, dairy and nuts. This delicious treat is also super light and fluffy and can be served with many different sauces or creams.
You can find this recipe and over 50 more delicious healthy Christmas recipes in my eBook, Bridget's Healthy Christmas. You can also find the recipe for my Almond Milk Custard and Vegan Caramel Sauce in this eBook.
Hints, Tips & Tricks
I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre that's made from 100% pure chicory. Feel free to use your own fibre syrup, but make sure to read the labels. Many companies lace their syrups with ingredients such as malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. If you would like to purchase my Sweet As Fibre Syrup, click here.
Serve your pudding with Almond Milk Custard, liquid coconut cream, whipped coconut cream, coconut yoghurt, or my fantastic sugar and dairy-free Caramel Sauce!
- 1 medium-sized sweet potato, about 200 g (7 oz) in size
- 125 g (4.4 oz) pitted dried dates, roughly chopped
- 125 ml (4.2 fl oz) water
- 1 tsp baking soda
- ½ tbsp finely chopped ginger
- 4 large eggs, at room temperature
- 60 g (2 oz) Sweet as Fibre Syrup
- 40 ml (1.3 fl oz) almond or coconut milk, unsweetened
- 35 g (1.2 oz) coconut flour
- 1 tsp mixed spice
- 1 tsp ground ginger
- 2 tsp baking powder
- Preheat your oven to 180C (350F) and roast the sweet potato whole and unpeeled for 35-45 minutes or until soft and cooked through. Allow the sweet potato to cool before peeling and removing the flesh. Mash the sweet potato till smooth. You will need 100 g (3.5 oz) of mashed sweet potato for this recipe.
- Line a pudding dish or basin with non-stick paper or line 4-6 individual ramekins with baking paper on the base.
- Add the dates and water to a small pot and bring the dates to a boil. Remove the pot from the heat and quickly stir in baking soda. Add the chopped ginger and stir in. Allow the dates to cool a little.
- Into the bowl of a stand mixer, add only the egg whites. Place the egg yolks into a separate bowl. Whisk the egg whites until they form soft peaks, then drizzle in the fibre syrup.
- Continue whisking till the whites get a little firmer, and then add the mashed sweet potato, almond milk and egg yolks. Whisk well to combine all the ingredients.
- Stir together the coconut flour, spices, baking powder, and add in the egg mixture, whisking until combined.
- Spoon the mixture into the pudding dish or ramekins and bake in the oven for 20-30 minutes or until cooked but still soft and spongy. You can also cook this pudding in the air fryer set at 180C (350F) for 15-17 minutes for individual ramekins or 20-25 for a large pudding; just keep an eye on the top of the pudding. If it starts to get too dark, cover with foil.
- Serve with my warm caramel sauce, custard, coconut cream or coconut yoghurt.