Date Pudding With Espresso Syrup

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17 April 2023

Reading Time: 2 minutes

Date Pudding, dessert, cake — whatever you want to call it, this one is here to give you that hug you know you need. It’s a big middle finger to lockdown. If you like a bit of spice, feel free to add a teaspoon or two of ground ginger, cinnamon, etc. Gluten-free, dairy-free and vegan if ya want.

Serves 8-12

Related article: Dukkah-Baked Salmon with a Herby Salsa

Ingredients for Date Pudding

  • 300g pitted dates 
  • 300ml water 
  • ½ tsp baking soda 
  • 1 egg (vegan option: 1 tbsp psyllium) 
  • 1 tsp baking powder 
  • 200g almond meal (or leftover cashew pulp from making milk) 
  • 100g caster sugar 
  • 2 tbsp coconut or olive oil


  1. Preheat oven to 170˚C fan bake. 
  2. Place the dates and water in a pot, bring to the boil and reduce on a medium heat until the liquid has almost gone. Add the baking soda. Let sit for 10–15 minutes. 
  3. Place in food processor, add the other ingredients and blend well for 1–2 minutes. Tip into a cake tin. These can be cooked as individual muffins (six), a 20 x 20-centimetre tin if you please, or a mini bundt or cake tin. Bake for 30–40 minutes for small and 40–60 minutes for larger cake. Skewer should come out clean. 
  4. If you’re a coffee fan, do try this recipe, it’s a great way to get a second round out of your coffee grounds with the espresso syrup (recipe below), otherwise the coconut caramel recipe is a winner combo.

Espresso Syrup

Makes 500ml

  • ½ cup coffee grounds 
  • 2 cups water 
  • 75g caster sugar

Boil these together until reduced by half. Strain and place back in the pot and reduce for a further 5–10 minutes or until it coats the back of a spoon.

Recipe from Food for Thought: A New Zealand-Grown Cookbook from the BearLion Kitchen. “Food for Thought is a book for anyone who likes to eat tasty food that is easy to make. A book for anyone who cares what they put into their body. A book for anyone who gives a damn about this planet. Be prepared to simplify and improve your attitude to cooking, to food and to the way you live your life”

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