Sticky date and walnut pudding

It’s been a great start to 2015! Can’t believe January has come and gone already though. Feels like it was only yesterday I was celebrating Christmas on the Gold Coast with my family.

I am well and truly back into the swing of things with work and have been experiencing my first Melbourne ‘summer’. Have to say, it definitely hasn’t been a typical one filled with hot sunny days. Quite the contrary actually, I have had to pull out the winter jumpers thanks to the cool change (hence why I made a sticky day pudding in the middle of summer)!

Despite the cooler weather, I have been really enjoying daylight savings and making the most of my evenings by walking home. The hour long walk is the perfect time to call family and friends, plus it doubles as some additional daily exercise after sitting at a desk all day.

You are definitely spoilt for choice here as there is always something exciting happening in the city. The other week I checked out the Royal Croquet Club which was a blast! If you’re in Melbourne, it is a great place to play a game of croquet and tuck into some delicious food.

Royal Croquet Club. Emma Lauren Food.

Miss Chu | Royal Croquet Club

I have also been busy in the kitchen, whipping up some easy yet delicious meals which I will be sharing with you in the coming weeks!

Paprika chicken with quinoa, kale and zoodles. Emma Lauren Food.

Amazing dinner… to say the least!

Just wanted to share with you a sneak peek of what’s to come! Who says healthy eating has to be boring?!

Stefan Hair | Emma Lauren Food

Foodie feature!

On another note, I am so honoured to be featured in the annual Stefan Hair magazine! Anyone who grew up/ lives in Queensland will know Stefan is synonymous with hair. It is such an iconic Queensland brand and I congratulate Stefan Hair on celebrating 50 years in business. What a fantastic achievement!

Now it’s time for what you have really been waiting for… the long awaited recipe!

Sticky date and walnut pudding

When going out for dinner as a family we have never been big dessert eaters. Although whenever sticky date pudding is on the menu it is always too tempting to resist. Since I cannot enjoy the restaurant version any longer, I created my own so I too can enjoy it from time to time. It makes for a great dessert to bring to a dinner party – you can make the butterscotch sauce beforehand then warm it over the stove.

*I was kindly sent the SUNBURST spread to recipe test with.

Sticky date and walnut pudding. Emma Lauren Food.

Sunburst butter

The SUNBURST spread was a treat to bake with. As it is an all natural, plant based spread that contains coconut oil it worked really well in the sticky date and walnut pudding. SUNBURST also doesn’t contain any palm oil. It is available from your local Woolworths store in the cold section.

Sticky date and walnut pudding. Emma Lauren Food.

Softening the dates

Even though fresh medjool dates were used in the pudding, they still need to be softened. Traditional sticky date puddings call for water but I wanted to try something different by using almond milk.

Sticky date and walnut pudding. Emma Lauren Food.

Greased the baking dish

To ensure the pudding comes out of the dish easily, just lightly grease it all over using the spread and baking paper.

Sticky date and walnut pudding. Emma Lauren Food.


Ensure the spread has completely melted before adding in the remainder of the ingredients. That way you won’t end up with clumps of it throughout your pudding.

Sticky date and walnut pudding. Emma Lauren Food.

Mixing all the ingredients together

I really like how this recipe only requires a saucepan and wooden spoon – this means less washing up!

Sticky date and walnut pudding. Emma Lauren Food.

Ready for the oven

Love how the dark, rich batter colour complements the earthy flavours from the cinnamon and buckwheat flour – warms you right up just looking at it!

Sticky date and walnut pudding. Emma Lauren Food.

En route to my family’s place for dinner

It is the perfect dessert to bring to a dinner party. That’s exactly what I did and I can assure you it was all devoured!

Sticky date and walnut pudding. Emma Lauren Food.

Warm the pudding before serving

Personally, I prefer the sticky date pudding served warm – either straight from the oven or if you have prepared it earlier just warm it for about 10 minutes at 120C/250F. That should do the trick!

Sticky date and walnut pudding. Emma Lauren Food.

Thickening the butterscotch sauce

To thicken the butterscotch sauce, I mixed tapioca flour and water together. If you don’t have any tapioca flour you can substitute it for arrowroot flour which is also gluten free.

Sticky date and walnut pudding. Emma Lauren Food.

Making the delicious butterscotch sauce

The SUNBURST spread ensured the sauce had a subtle richness – essential when making a dessert sauce!

Sticky date and walnut pudding. Emma Lauren Food.

Golden butterscotch sauce

You can’t have a sticky date pudding without a rich, luscious butterscotch sauce – just look at that beautiful golden colour.

Sticky date and walnut pudding. Emma Lauren Food.

Ready to serve

Now, the best part – piercing the pudding and pouring over the sauce, allowing it all to soak in.

Sticky date and walnut pudding. Emma Lauren Food.

Piece of heaven!

The pudding and butterscotch sauce will keep in the fridge covered for up to two days.

Sticky date and walnut pudding

Serves 10


Sticky date and walnut pudding:

  • 1 1/4 cup unsweetened almond milk or water
  • 8 fresh Medjool dates, pitted and sliced
  • 1/2 cup 100% pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 60g SUNBURST spread, extra for greasing the dish
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 cup buckwheat flour
  • 2 eggs
  • 1/2 cup walnuts

Butterscotch sauce:

  • 2 TBSP SUNBURST spread
  • 1 cup 100% pure maple syrup
  • 1 cup unsweetened almond milk
  • 2 tsp pure vanilla extract
  • 1 TBSP tapioca flour*
  • 4 TBSP water


Sticky date and walnut pudding:

  1. Preheat oven to 160C/320F. Grease a 7cm deep, 22cm round ovenproof dish.

  2. Place almond milk and dates into a large saucepan and bring to the boil. Allow to simmer for 5 minutes or until dates have softened then remove from the heat.

  3. Add maple syrup, vanilla extract and SUNBURST spread, stirring until dissolved.

  4. Stir in baking soda, baking powder, cinnamon, buckwheat flour and eggs.

  5. Fold through walnuts and pour into prepared baking dish.
  6. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.

Butterscotch sauce:

  1. Combine SUNBURST spread, maple syrup, almond milk and vanilla extract in a saucepan over medium heat. Stir until sauce comes to the boil.

  2. Mix tapioca flour and water together, ensure there are not any lumps. Add to the saucepan, continue to stir until sauce thickens and reduce to a simmer. If the sauce becomes too thick, gradually add water until it thins out.
  3. Pierce pudding all over with a fork and pour over 1/2 cup of the warm butterscotch sauce.

  4. Serve pudding with remaining sauce and enjoy!

Note: you can substitute the tapioca flour with arrowroot flour.

Sticky date and walnut pudding. Emma Lauren Food.

Delicious dessert!

What is your go-to dessert for a dinner party?

One thought on “Sticky date and walnut pudding

  1. Pingback: ‘Twas the week before Christmas! | emma lauren

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