Maple sponge pudding


  • 100ml Original Almond Breeze®

  • 100g self-raising gluten-free flour

  • 100g dairy-free spread

  • 50g coconut sugar

  • 1 tsp. vanilla extract

  • 1 tsp. baking powder

  • For the syrup

  • 4 destoned dates

  • 120ml Grade A maple syrup

  • Serves: 4-6

  • Prep time: 10 minutes

  • Cooking time: 5 and a half minutes

Maple sponge pudding

This sweet and sticky maple sponge pudding is vegan free, gluten free and quick to make. A delicious twist on the traditional steamed pudding.


Grease a medium sized pudding bowl with dairy free spread.

Place the dates in to a bowl and pour over just enough boiled water to cover. Leave to soak for 10 minutes. Drain the dates and slice them into small pieces.  Put the dates into a small saucepan, pour over the maple syrup and cook over a medium heat. Stir regularly, to avoid the syrup catching and cook until the syrup starts to thicken slightly. Remove from the heat and set to one-side.

Add the remaining ingredients to a large mixing bowl or food processor. Use either a hand held whisk or the whisk on the food processer and whisk until all ingredients are fully combined.

Pour half the date and maple syrup mixture into the pudding bowl, then carefully spoon the sponge mixture on top.

Cover the pudding bowl with a plate and place the pudding bowl onto a microwave proof dinner plate. Cook in the microwave at 600W for 5½ minutes.

Once cooked, remove from the microwave and take off the small plate covering the bowl. Run a knife around the edge of the sponge to loosen.

To turn out the maple sponge pudding, place a dinner plate on top of the pudding bowl. Using oven gloves, carefully take hold of the top and bottom plates and turn the bowl over – the sponge will drop on the bottom plate.

Serve hot with a drizzle of the remaining date and maple syrup. Also tastes great with a spoonful of ice cream or hot custard.


Courtesy of Clean Supper Club

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