Give your Christmas meal a sweet ending by serving delicious sticky date pudding. Dating back to medieval England, this rich dessert is a holiday staple, with almost every other family having their own recipe and storied tradition around it.
If you are looking to make traditional Christmas pudding, try our decadent recipe with spiced fruit and just the right hit of alcohol. It’s loaded with raisins, sultanas, currants, cherries, apples, and citrus zest and steamed up to eight hours—a real pudding heavyweight.
If you are, however, looking for a lighter alternative, we have the perfect recipe from blogger, public speaker, and influencer Kristen Pavez. Kristen, who also runs highly popular healthy cooking classes around Perth, has given the traditional Christmas pudding a healthy makeover that is no less delectable. Swap white flour with almond meal or spelt and make this instantly gluten-free. And with salted caramel coconut sauce instead of the usual spiked one, this is a treat that can be enjoyed even by the littlest people in your family. You’re going to have a new Christmas classic in this one.
- 200g pitted dates
- 300g boiling water
- 2 tsp bicarbonate soda
- 60g butter, softened
- 1 tsp natural vanilla extract
- 2 free range eggs
- 170g white flour, wholemeal spelt flour, or almond meal
- 2 tsp baking powder
- Small pinch of salt flakes
- 1 tin coconut cream
- 150g pitted dates
- Pinch of salt flakes
- Line a 22cm loaf tin with baking paper. Preheat oven to 180C fan bake.
- Chop dates finely or use a food processor.
- Add boiling water to the food processor and let sit for a minute. Blend on medium speed until a thick paste forms.
- Add bicarbonate of soda and mix on a low speed until combined. Set the date mixture aside and clean your bowl.
- Use a beating attachment and cream the butter. Once the butter is creamed, add the eggs one at a time whilst beaters are running.
- Remove the beating attachment and add the vanilla extract, flour, baking powder, and salt to the mixing bowl. Mix on low speed until combined.
- Add your date mixture back to the bowl and mix on low speed again until combined.
- Pour mixture into lined baking tin and bake for 45 minutes or until golden brown. Place on a cooling rack once out of the oven.
- To make the sauce, add the coconut cream, 150g pitted dates, and a pinch of salt flakes to the food processor. Blend on high speed until combined and resembling a thick, creamy sauce.
- Heat the sauce gently and serve with a slice of your pudding. Add a dollop of whipped coconut cream or double cream if preferred.
This recipe was adapted with permission from Kristen Pavez. For the original recipe and more great ones, check out Kristen’s website: