Why You’ll Love This Recipe

I like this recipe because it proves that a dessert can be both delicious and nourishing. The natural sweetness from the dates and the hint of spice from cinnamon, ginger, and cloves make it wonderfully aromatic. Using spelt flour and almond meal gives the pudding a lovely nutty texture and depth, while the caramel sauce adds just the right touch of decadence. It’s a dessert that feels special yet wholesome enough for everyday baking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

200g fresh dates, pitted
250ml (1 cup) boiling water
1 tsp bicarbonate of soda
200g (1¼ cups) wholemeal spelt flour
70g (1/3 cup) rapadura sugar or brown sugar
60g whole almond meal (see tip)
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
100g (1/3 cup) unsweetened apple puree
80ml (1/3 cup) melted coconut oil (or olive oil)
2 eggs
Natural yoghurt, to serve

For the caramel sauce:
3 tbsp rapadura sugar or brown sugar
160ml (2/3 cup) pouring cream
1 tsp vanilla extract

Directions

First, I preheat the oven to 180°C (160°C fan forced). I grease a 20cm round cake pan and line it with baking paper.

Next, I place the pitted dates in a large heatproof bowl, pour over the boiling water, and stir in the bicarbonate of soda. I let this sit for 10 minutes so the dates soften, then lightly mash them with a fork.

In a separate large bowl, I combine the spelt flour, rapadura sugar, almond meal, baking powder, and spices. I make a well in the center, then add the apple puree, melted coconut oil, eggs, and the softened date mixture. I stir everything together until well combined and pour the batter into the prepared cake pan.

To create a gentle, even bake, I line the base of a roasting pan with a tea towel, place the cake pan on top, and pour enough boiling water into the roasting pan to reach two-thirds up the sides of the cake pan. I bake the pudding for 40–45 minutes, or until a skewer inserted into the center comes out clean. Once baked, I remove the cake from the roasting pan and set it aside.

While the pudding bakes, I prepare the caramel sauce. I cook the sugar with 125ml (½ cup) water in a small saucepan over medium-low heat, stirring until the sugar dissolves. I bring it to a boil, then reduce the heat and simmer for about 5 minutes, until thickened and reduced by half. I then stir in the cream and vanilla extract, cooking for another 1–2 minutes until smooth.

To serve, I spoon half of the caramel sauce over the warm pudding and serve it with natural yoghurt and the remaining sauce on the side.

Servings and Timing

This recipe serves 12. It takes about 25 minutes to prepare and 45 minutes to cook, for a total time of 1 hour and 10 minutes.

Variations

I sometimes replace the dates with dried figs or prunes for a different flavor. If I want a dairy-free option, I use coconut cream in the sauce and serve the pudding with coconut yoghurt. For a festive twist, I add a splash of orange zest or a handful of chopped pecans to the batter. I’ve also made it in individual ramekins for single servings—it works beautifully.

Storage/Reheating

I store leftover pudding in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the microwave for 30–40 seconds or in a low oven until heated through. The caramel sauce keeps well in the fridge for up to 5 days; I gently reheat it before serving. This pudding can also be frozen for up to 2 months—just wrap it tightly and thaw before reheating.

FAQs

Can I use plain flour instead of spelt flour?

Yes, I can substitute plain or wholemeal flour in equal amounts if I don’t have spelt flour.

Can I make this pudding gluten-free?

Yes, I use a gluten-free baking blend and ensure the baking powder is gluten-free too.

What is rapadura sugar?

It’s an unrefined cane sugar with a rich, molasses flavor. Brown sugar works just as well if I can’t find it.

Can I use butter instead of coconut oil?

Yes, melted butter can replace the coconut oil for a richer taste.

Can I make the sauce ahead of time?

Absolutely. I make it in advance and reheat gently before serving.

Can I serve this pudding cold?

Yes, though I prefer it warm so the caramel sauce soaks into the sponge.

How do I stop the cake from drying out?

I make sure not to overbake it and keep it covered once cooled.

Can I use store-bought apple sauce?

Yes, unsweetened apple sauce works perfectly in place of homemade puree.

Can I add nuts to the batter?

Definitely. I like adding chopped pecans or walnuts for extra texture.

What’s the best topping besides yoghurt?

I sometimes serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Conclusion

I find this Spelt and Almond Sticky Date Pudding to be the perfect balance of comfort and nourishment. The naturally sweet dates, aromatic spices, and nutty texture make it deeply satisfying, while the luscious caramel sauce adds just the right touch of indulgence. It’s a beautiful dessert that feels both wholesome and luxurious—perfect for sharing or savoring on a cozy evening.