Sticky Date and Fig Puddings

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Recipe by Naomi Sherman

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


  • Rum Sauce
  • 1 cup coconut sugar or brown sugar

  • 1 can coconut milk

  • ½ teaspoon of sea sat

  • ½ teaspoon of cinnamon

  • ¼ teaspoon of cardamom

  • 2 tablespoons dark rum

  • Date and Fig Puddings:
  • 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


  • Prepare your rum sauce by placing all of the ingredients, except for the rum, into a small saucepan over medium-high heat.
  • Stir until combined and then continue stirring until the sugar has dissolved.
  • Bring to the boil and cook for 30-45 minutes until the caramel is thick and glossy.
  • Stir the rum through and cook gently for a further 2 minutes.
  • Keep warm while you make the puddings.
  • Chop the dates and figs into small pieces and place in a heatproof bowl.
  • Heat the almond milk over medium heat until barely simmering.
  • Pour over the dried fruit and add the bicarb soda, stirring to combine.
  • Sit to one side until ready to use.
  • Preheat your oven to 180°C
  • Grease 6 200ml pudding molds (or use oversized muffin tin) with coconut oil.
  • Place the coconut oil, vanilla extract and coconut sugar in the bowl of your mixer and beat to combine until fluffy.
  • Use a fork to mash the soaked dried fruit in the milk until there are no big pieces left.
  • Gently mix the dried fruit mixture through the creamed coconut oil.
  • Sift the flour with the spices and the baking powder and then add the almond meal.
  • Fold the dry ingredients into the bowl until a batter forms.
  • Spoon the batter into the molds and bake for approx 30 minutes, depending on the size of your mold.
  • Check with a clean skewer in the centre.
  • Remove from the oven and cool for 10 minutes before carefully running a knife around the edges and turning out.
  • Serve warm with a hefty dollop of the Rum Sauce.
  • 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.