Gluten Free Cider and Pumpkin Sticky Date Pudding

0 from 0 votes


Prep time


Cooking time


Cook Style

Stovetop then Oven

Skill Level


The texture of this gluten free pudding, naturally sweetened with Medjool dates and pumpkin, is gorgeous. It will keep well in the fridge and can be reheated slice by slice in the microwave over a week if you’re not serving it up to a crowd. Should you not require a gluten free pudding simply use standard flour rather than the GF flour, however keep the almond meal as this really adds to the mouth feel in this pudding.


  • 1 cup 1 cooked pumpkin, mashed (roasting the pumpkin will result in a sweeter mash).

  • 500 g 500 Natural delights Medjool dates, pitted

  • 335 ml 335 apple cider, dry

  • 2 tsp 2 bicarb soda

  • 3 3 eggs

  • 1/2 cup 1/2 maple syrup

  • 100 g 100 butter melted

  • 150g 150g gluten free self-raising flour

  • 200 g 200 almond meal

  • 1 tsp 1 cinnamon

  • 1 tsp 1 ginger

  • 1/2 tsp 1/2 gluten free baking powder

  • Pinch of sea salt

  • Caramel Sauce
  • 15 15 dates, pitted and roughly chopped

  • 1 tsp 1 vanilla extract

  • 1 cup 1 pouring cream

  • Pinch of sea salt


  • Preheat oven 180°C fan forced.
  • Grease and flour a 26cm round springform cake tin with funnel. *See cooks notes re tin.
  • Place mashed pumpkin, dates, cider and 1 tsp of the bicarb soda in a saucepan, bring to boil and them simmer for five minutes, stirring to break up dates
  • Once cider has been absorbed, leave to cool a little then blitz to a puree in a blender or with a stick blender.
  • In a large bowl, whisk eggs and maple syrup until frothy and pale.
  • Stir in melted butter.
  • In a separate bowl, sift together flour, almond meal, spices and reserved bicarb and salt.
  • Add flour to eggs and fold through until just combined.
  • Add date mixture and stir well.
  • Pour into the prepared dish and smooth on top.
  • Bake 45-55 minutes or until mixture springs back when touched and skewer comes out clean. Cover the pudding with foil at the halfway mark to prevent the top from burning.
  • Allow the pudding to cool in the tin for five minutes before turning it out onto a plate to continue cooling.
  • For the sauce
  • Cover and soak dates in boiling water for 10 minutes. Drain from water.
  • Using a blender, add dates, vanilla and half of the cream. Blend until smooth, adding more cream to thin to desired consistency.
  • Sauce can be gently heated to serve with pudding Or as pictured, you can cool the sauce and ice the pudding with it then heat the pudding and sauce together slice by slice in the microwave if you are enjoying it over a number of sittings.

Cooking Notes

  • ● *TIN You could use a standard round tin or even a loaf tin for this pudding if you don’t have one with a funnel. Just be mindful the cook time may be slightly longer.
  • ● Swap – gluten free flour for standard flour

Author: Codesquad