During our pre-paleo days we would enjoy sticky date pudding all the time (especially during the winter months!) It was one of our Mum’s go-tos. She could whip it up without even looking at her recipe!
Each time it would come out of the oven, the cake would have perfect texture and that amazing gooey toffee taste. And the caramel sauce?! Well we could literally drink that straight!
Sticky date pudding is a classic dessert that everyone loves, so it’s been a recipe we have been working on very hard to get right!
Like everyone else, we have our paleo-faileos. There are plenty of times when the recipe looks like it should work on paper…but it just doesn’t. No biggy – we just make a few changes and try it again and again until we are 100% happy with how it tastes + looks.
The sticky date was one of these. There was no way we were going to put a mediocre version of our paleo sticky date on here.
Our recipe was adapted directly from Mum’s, so her approval was of the most importance! After several trials (and tasting sessions) we are pleased to announce that we FINALLY have Mum’s tick of approval and the recipe is ready to be shared with you!
Mum says: we have nailed the texture (dense + moist) as well as that toffee taste.
So now we just hope it comes out perfect for you too!
We’re not going to lie, we are pretty happy with this recipe…especially our version of the caramel sauce (even we are amazed at how good it tastes…might even be better than Mum’s original…but we didn’t say that!)
So here it is, our paleo sticky date pudding with caramel sauce! Happy Baking!
e + c
- 15 medjool dates, pitted and chopped
- 1 tsp. baking powder
- 1 cup boiling water
- 2 tbs. ghee (you can also use coconut oil)
- 1 cup coconut sugar (you can substitute this for raw honey but you won't get the same toffee flavour)
- 5 eggs.
- 1 cup coconut flour sifted
- 1/2 cup of almond meal (or any other nut meal)
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 1/2 cup of chopped pecans
- 1 apple, peeled and sliced thinly
- 1 cup coconut sugar
- 3 tbs. ghee (you can use coconut oil instead)
- 1 cup coconut cream
- 1 tsp. vanilla extract
- Preheat oven to 180 degrees celsius and line a 25cm cake tin with baking paper.
- In a bowl place the dates, baking powder and boiling water. Leave these to soak.
- Cream the ghee and coconut sugar in a mix master until a paste forms.
- Add eggs and vanilla extract, mix until combined.
- In a separate bowl, place the sifted flour, almond meal, cinnamon, pecans and mix well.
- Add the dates and water and mix well.
- Add the ghee/sugar mixture and mix until a thick batter forms.
- Place the apples on the bottom of the prepared tin in a pretty pattern.
- Pour the batter over the apples into the prepared cake tin and make sure the batter is even.
- Into the oven it goes! For around 40 minutes.
- It may seem a little soft when you take it out but this hardens once you let it sit for 10 minutes.
- Turn out the cake onto a cooling wire.
- In a medium heat sauce pan, place the ghee and coconut sugar.
- Stir until a thick paste forms.
- Add the coconut cream and vanilla and keep stirring until it turns smooth, thick and caramelly! *Be sure not to boil the caramel!
- Give this a taste and go to heaven for a while!
- To serve, cut a slice of the sticky date (if it isn't fresh out of the oven we like to heat it for a minute in the microwave) and pour a decent amount of caramel sauce over the top!
- Store the cake in the fridge and serve as you need.
- You can swap apple for pear, peaches or any delicious fruit!
- the pudding and caramel sauce use coconut sugar for sweetness and this gives a real toffee taste (just like brown sugar). We know it's not the best for us (we should only have it occasionally...) but it is definitely a great alternative to your regular sugar. So sit tight as we are still working on another version that doesn't use coconut sugar.