Description
Sticky Coconut Date Pudding with Caramel Sauce is a delightful dessert that combines sweet dates, rich coconut, and a luscious caramel sauce for a comforting treat.
Ingredients
Scale
- 1 cup (150g) pitted dates, chopped
- 1 cup (240ml) boiling water
- 1/2 teaspoon baking soda
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) self-rising flour
- 1/2 cup (50g) desiccated coconut
For the caramel sauce:
- 1/2 cup (100g) brown sugar
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60g) unsalted butter
- Pinch of sea salt
Instructions
- Prepare the dates by soaking them in boiling water and adding baking soda. Let sit for 10 minutes.
- Cream together the softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well.
- Fold in the softened date mixture, self-rising flour, and desiccated coconut until just combined.
- Preheat the oven to 350°F (175°C) and grease a baking dish. Pour the batter into the dish and bake for 30-35 minutes.
- While baking, prepare the caramel sauce by combining brown sugar, heavy cream, butter, and sea salt in a saucepan over medium heat until smooth.
- Once the pudding is baked, let it cool slightly, then serve warm with caramel sauce drizzled on top.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat pudding in the microwave or oven before serving.
- For a gluten-free version, substitute self-rising flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Sticky Coconut Date Pudding, Caramel Sauce, Dessert, Baking, Sweet Treat