This Date and Ginger pudding is extra special. It is comfortingly full of ginger but most importantly it is sticky and sweet and hits all the dessert benchmarks. It’s extra special in its own right though and requires no eggs or dairy to make.
It’s great to know you can make an amazing sticky date pudding without needing any eggs or even dairy. Yes, you can make it dairy free too. I guess you can say it’s vegan then.
I love serving this with my favourite tahini caramel sauce. Tahini caramel is nutty and sticky and sweet just like the butterscotch sauce you may be used to – only better.
Date and Ginger sticky pudding is easy and delicious
This is a recipe developed for a vegan menu I was working on last winter. It’s cool weather food at it’s best. It has it’s own little twist from the usual sticky date with butterscotch sauce.
So this is how you do it in pictures ’cause I know you like to learn it that way. It’s a stir together recipe and that makes it even more enticing. Eggs are often replaced in eggless recipes by apple puree (sauce). This keeps the moisture in there. The bi carb and the baking powder give it the lift it needs.
Serve the pudding with coconut yoghurt or better still with thick coconut cream. I like to use Kara thickened coconut cream. All coconut cream is best put in the fridge till well chilled. Once chilled it can be scooped onto your pudding
Check out these other date recipes
The video above is version 2 of the sauce below (it doesn’t have tahini in it)
Date and Ginger Pudding with Tahini Caramel
- 200 gm dates dried, chopped deseeded
- 200 ml water about 3/4 cup
- 25 gm ginger grated fresh, about 1 1/2 tablespoons
- 1 teaspoon bicarbonate of soda
- 100 gm nutalex or non dairy butter / margarine
- 80 gm brown sugar
- 100 gm apple puree or unsweetened apple sauce
- 125 ml almond milk or other non- dairy milk
- 2 teaspoons cinnamon ground
- 1 Tablespoon ground ginger ground
- 200 gm flour, plain
- 1 teaspoon baking powder heaped
Garnish for the Pudding
- 50 gm ginger candied or glace
- 6 each dates fresh
- 1 recipe tahini caramel sauce
Caramel Tahini Sauce
- 125 gm maple syrup 1/2 cup
- 3 tablsp tahini 1/4 cup
- 20 gm brown sugar 1 tablespoon
- 125 ml Kara Coconut cream or other thick coconut cream
- 2 Tablespoons molasses or dark golden syrup
- 1/4 teaspoon salt or enough to taste
To make the date cake
- Set the oven to 180 C/ 350 F. Line with baking paper and spray a square (or round) tin approximately 18 cm x 20 cm (8 inx 910 in). The bigger the cake tin the thinner the pudding so smaller is better)
- Chop the dates roughly making sure there are no seeds and put into a medium sized pot. Add the water and ginger and heat, you should avoid boiling all the water out of the dates. Once it comes to the boil, take it off the heat, stir really well then add the bi carbonate of soda . Stir to combine.
- While the mixture is still warm add the butter, brown sugar and stir well again to melt
- The mixture will look soft and creamy. Now add the apple sauce (puree), the milk, flour, spices and baking powder
- Pour the mixture into the prepared cake tin and bake for around or until the centre springs back when tested or a skewer comes out clean.
- You can use the pudding straight away just cut into pieces and serve with the warm caramel. You can also cool it down then cut it and keep it for up to a week in the fridge. Reheat it by putting into a bowl and putting two large spoons of caramel on top. Heat in the microwave for 30 to 50 seconds depending on the power of your microwave.
- Put all of the ingredients except the salt in a pot and bring to a simmer
- Whisk until reduced and starting to thicken
- Add salt to taste
- 200 gm caster sugar
- 40 ml water (2 tablespoons)
- 15 gm nutalex or non-dairy butter (1 tablsp)
- 300 ml Kara Coconut cream (1 1/4 cup)
- 5 tablespoons Tahini
- 1/4 teaspoon salt (or to taste)11/2 teaspoon vanilla extract