Paleo sticky date pudding with butterscotch sauce

A healthier version of everyone’s favourite.

Sticky date pudding is one of those heart-warming, decadent tasting desserts that people come back to time and time again. Even with some key changes to the classic, the Luvele paleo version, won’t disappoint. With the Vibe blender system, it’s even simpler than ever to make. Watch out, it’s sure to blow your socks off. 

We'd be lying if we said at least part of the appeal wasn’t the butterscotch sauce! OMG, we had to stop ourselves from eating it by the spoonful. Good news - for anyone avoiding dairy - we have created a coconut cream option that will give you equal caramel pleasure.

Sticky date pudding makes a lovely dessert year-round, but its warming qualities are especially welcome in the winter or during a festive celebration. Why not consider making sticky date puddings instead of the traditional Christmas pudding this year? You can make one for everyone (as we have) or a big one to slice and share.

Be sure to serve sticky date pudding with something creamy. Traditional vanilla ice cream or custard are favourites, but perhaps we can tempt you with one of our gut-loving, probiotic delicacies instead? We served ours with cultured cream, but try homemade quark, extra creamy Greek yogurt, vanilla yogurt or any of our homemade coconut yogurt recipes. Browse our yogurt recipes here. 

WATCH THE PUDDINGS BEING MADE HERE 

Makes: 1 large, 6 ramekins or 10 muffin size puddings

INGREDIENTS

DATE PUDDING
1 ¼ cups pitted dates (approx. 200 grams)
¾ cup boiling water
2 tablespoons of butter or coconut oil
1 ½ cups almond meal
¼ cup of tapioca flour
1/3 cup coconut sugar
2 eggs
1 teaspoon of vanilla
1 teaspoon baking powder

BUTTERSCOTCH SAUCE (DAIRY BASED)
1 cup of pure cream
1/3 cup coconut sugar
2 tablespoons butter
1 teaspoon of vanilla

BUTTERSCOTCH SAUCE (COCONUT BASED)
1 cup canned coconut cream (leave the coconut water in the can)
1/3 cup coconut sugar
1 teaspoon of vanilla

METHOD

DATE PUDDING
1.   Preheat your oven to 170°C (340°C)
2.   Thoroughly grease the pudding tins (ramekins, muffin tray or cake/pudding tin) with butter or coconut oil.
3.   Place the dates in a bowl and cover with hot water. Leave to soak for 10 mins to soften. NOTE: if using the clear Vibe blender jug, leave the dates for 30 minutes to cool before adding to the blender jug.
4.   When the dates are soft, tip them into the blender jug with all the remaining ingredients in the order listed.

5.   Blend on ‘smoothie’ mode for 20-30 seconds.
6.   Scoop the batter into the prepared tins, three quarters full.
7.   Bake for 25-45 minutes depending on the size. The puddings will be golden and firm to touch when done.
8.   Make the butterscotch sauce while the puddings are cooking.
9.   Allow the puddings to cool for 10 minutes before turning them out. The puddings can be served right away or left to cool and reheated at a later time.

BUTTERSCOTCH SAUCE
10.  The method for making the dairy or coconut butterscotch sauce is the same.
11.  Combine all the ingredients in a small saucepan.
12.  Gently heat. Stir continuously so the sugar does not burn.
13.  Allow to gently simmer until the ingredients thicken.
14.  Dairy butterscotch will take approx. 5 minutes to thicken while the coconut version may take up to 15 minutes.
15.  For the sticky deliciousness, pour the hot butterscotch sauce onto warm puddings and serve.
16.  Left over sauce can be kept in the fridge and reheated easily (if there are any leftovers!!)

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