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Spelt and Almond Sticky Date Pudding

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This Spelt and Almond Sticky Date Pudding is a wholesome twist on the classic dessert, combining naturally sweet dates, spelt flour, almond meal, and apple puree for a moist and aromatic pudding topped with a silky caramel sauce. It’s indulgent yet nourishing, perfect for cozy gatherings or everyday treats.

Ingredients

200 g Fresh dates, pitted

250 ml (1 cup) Boiling water

1 tsp Bicarbonate of soda

200 g (1¼ cups) Wholemeal spelt flour

70 g (1/3 cup) Rapadura sugar or brown sugar

60 g Whole almond meal

2 tsp Baking powder

1/2 tsp Ground cinnamon

1/2 tsp Ground ginger

1/4 tsp Ground cloves

100 g (1/3 cup) Unsweetened apple puree

80 ml (1/3 cup) Melted coconut oil (or olive oil)

2 Eggs

For the caramel sauce:

3 tbsp Rapadura sugar or brown sugar

160 ml (2/3 cup) Pouring cream

1 tsp Vanilla extract

Natural yoghurt, to serve

Instructions

  1. Preheat the oven to 180°C (160°C fan forced). Grease a 20 cm round cake pan and line it with baking paper.
  2. Place the pitted dates in a large heatproof bowl, pour over the boiling water, and stir in the bicarbonate of soda. Let stand for 10 minutes to soften, then lightly mash with a fork.
  3. In a separate large bowl, combine the spelt flour, rapadura sugar, almond meal, baking powder, cinnamon, ginger, and cloves. Make a well in the center and add the apple puree, melted coconut oil, eggs, and softened date mixture. Stir until well combined.
  4. Pour the batter into the prepared cake pan. Place the cake pan inside a roasting pan lined with a tea towel. Pour enough boiling water into the roasting pan to reach two-thirds up the sides of the cake pan.
  5. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean. Remove the pudding from the roasting pan and set aside to cool slightly.
  6. Meanwhile, make the caramel sauce: In a small saucepan, heat the sugar and 125 ml (1/2 cup) water over medium-low heat, stirring until the sugar dissolves. Bring to the boil, then reduce the heat and simmer for 5 minutes until thickened and reduced by half. Stir in the cream and vanilla extract, cooking for 1–2 minutes until smooth.
  7. Spoon half the caramel sauce over the warm pudding and serve with natural yoghurt and the remaining sauce.

Notes

Replace dates with dried figs or prunes for variation.

Use coconut cream in the caramel sauce and coconut yoghurt for a dairy-free version.

Add orange zest or chopped pecans to the batter for a festive twist.

Can be baked in individual ramekins for single servings (reduce bake time slightly).

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/spelt-and-almond-sticky-date-pudding/