A slice of sticky date pudding with coconut caramel topping

Sticky date pudding with coconut caramel

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(1 ratings)

Prep: 20 mins Cook: 40 mins Plus soaking


Serves 12

Try this luxurious version of sticky toffee pudding, using coconut milk for the caramel sauce. This is a pudding to share – friends will thank you for it!

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal645
  • fat28g
  • saturates20g
  • carbs76g
  • sugars45g
  • fibre3g
  • protein8g
  • salt1g
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  • a little butter or oil, for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 350g pitted dates, roughly chopped
  • 250ml dark rum
  • 170g vegetable suet
  • 200g light muscovado sugar
  • 4 large free-range eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 vanilla pod, split and seeds scraped
  • 2 tsp ground mixed spice
  • 400g self-raising flour
  • 3 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

For the coconut caramel

  • 3 x 400ml tins coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 100g light muscovado sugar

For the garnish

  • 30g coconut flakes, toasted


  1. Butter or oil a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.

  2. Put the dates in a heatproof bowl. In a small pan, bring the rum and 300ml water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 mins. Heat the oven to 190C/170C fan/gas 5.

  3. Put the suet and sugar in a large bowl and stir to combine. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mixed spice, then sift in the flour and bicarb, folding these into the mixture until nearly combined. Add the dates with their liquor and mix to combine.

  4. Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 mins, or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.

  5. Meanwhile, to make the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 mins until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)

  6. Once the pudding is cooked, remove from the oven and leave to stand for 5 mins. Cut into squares and serve warm, topped with the hot coconut caramel and sprinkled with toasted coconut flakes.

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