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Gluten-Free Sticky Date Pudding

Comfort food at it's best! No one will ever guess my ooey, gooey, decadent Gluten Free Sticky Date Pudding is not made from traditional flour.

This deliciously moist and flavorsome Gluten-Free Coconut Sticky Date Pudding recipe tastes OMG GOOD but the great thing is, as it is wheat-free you don't have to deal with that heavy feeling in your stomach that often accompanies eating wheat based desserts! To make it even better, I've also used low G.I. coconut sugar so it keeps your blood sugar more stable too.


  • Instead of caramel sauce, fresh cream also works nicely

  • Add some chopped nuts on top if you like a bit of crunch

  • You can easily substitute the coconut sugar for brown sugar and the gluten-free self-raising flour for regular self-raising flour if you prefer



1¾ cup | 250g | 9 ounces cup pitted dates chopped

1 teaspoon bicarbonate of soda

1+1/2 cups boiling water

½ cup | 125g | 5 ounces butter

1 cup coconut sugar

1 teaspoon vanilla extract

3 eggs

1 teaspoon mixed spice

1¾ cup gluten-free self raising flour

Caramel Sauce

¾ cup coconut sugar

300ml | 10 ounces thickened cream

1 teaspoon vanilla extract

1 teaspoon mixed spice


  1. Preheat oven to 180°C/375°F. Grease and line a 20-22cm/8-9 inch spring form pan and set aside.

  2. In a medium glass bowl add dates, bicarbonate of soda and water, cover and let sit for at least 20 minutes.

  3. In a large sized mixing bowl add butter, coconut sugar and vanilla and beat with an electric mixer until pale.

  4. Add the eggs one at time, beating well between each addition.

  5. With a stick blender or food processor blend the date and water mixture until smooth.

  6. Add the date mixture into the butter mixture and stir gently to combine.

  7. Add the mixed spice.

  8. Gradually add the flour and fold in gently to keep the mixture light.

  9. Pour into your spring-form pan and bake for 35-40 minutes or until a toothpick/skewer comes out clean.

  10. After 20 minutes, if you pudding is sufficiently brown quickly cover with a layer of foil to prevent it from over-browning.

  11. Continue to cook for the remaining time. Remove from oven and using a skewer or the large end of the toothpick poke multiple holes all over.

  12. In a small saucepan add the coconut sugar, thickened cream, vanilla extract and mixed spice, bring to the boil and simmer for 2 minutes.

  13. Pour ¼ of the mixture over the pudding and allow it to absorb for at least 10 minutes.

  14. Serve warm with reserved caramel sauce, ice-cream, fresh cream or custard.


Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥


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