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Sticky Date and Fig Puddings

recipe by Naomi Sherman

Nutrition Facts



Pssssst! I don’t want to alarm anyone, but as I write this Christmas is barely a week away
If you want a change from the traditionally heavy Christmas pudding, how about you give these Sticky Date and Fig Puddings a try?

Sweet, sticky, spicy warm puddings are crowned with a rich and boozy sauce in the perfect festive finale
I created these for my first ever Nourish magazine feature and I’m so proud of them
I’d love to know if you make them


The recipe


1 cup coconut sugar or brown sugar
1 can coconut milk
½ teaspoon of sea salt
½ teaspoon of cinnamon
¼ teaspoon of cardamom
2 tablespoons dark rum
200 grams pitted dates
200 grams dried figs
2 teaspoons bicarb soda
2 1/3 cups hot almond milk
240 grams coconut oil, solid – plus extra for greasing
1 1/4 cups coconut sugar or brown sugar
2 teaspoons vanilla
1 3/4 cups plain flour
1/2 cup almond meal
1 1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1 teaspoon cinnamon


Step 1
Prepare your rum sauce by placing all of the ingredients, except for the rum, into a small saucepan over medium-high heat.
Step 2
Stir until combined and then continue stirring until the sugar has dissolved.
Step 3
Bring to the boil and cook for 30-45 minutes until the caramel is thick and glossy.
Step 4
Stir the rum through and cook gently for a further 2 minutes.
Step 5
Keep warm while you make the puddings.
Step 6
Chop the dates and figs into small pieces and place in a heatproof bowl.
Step 7
Heat the almond milk over medium heat until barely simmering.
Step 8
Pour over the dried fruit and add the bicarb soda, stirring to combine.
Step 9
Sit to one side until ready to use.
Step 10
Preheat your oven to 180°C
Step 11
Grease 6 200ml pudding molds (or use oversized muffin tin) with coconut oil.
Step 12
Place the coconut oil, vanilla extract and coconut sugar in the bowl of your mixer and beat to combine until fluffy.
Step 13
Use a fork to mash the soaked dried fruit in the milk until there are no big pieces left.
Step 14
Gently mix the dried fruit mixture through the creamed coconut oil.
Step 15
Sift the flour with the spices and the baking powder and then add the almond meal.
Step 16
Fold the dry ingredients into the bowl until a batter forms.
Step 17
Spoon the batter into the molds and bake for approx 30 minutes, depending on the size of your mold.
Step 18
Check with a clean skewer in the centre.
Step 19
Serve warm with a hefty dollop of the Rum Sauce.
Step 20
Tip: The sauce can be made in advance and stored in a jar in the fridge for up to one week. It will thicken in the fridge but just needs to be heated up to return it to a pourable state.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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