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Pear Sticky Date Pudding

Pear Sticky Date Pudding

By: Lisa Guy

Dates are also a good source of non-heme iron, which is especially important for individuals who follow a vegetarian or vegan diet and need to ensure adequate iron intake.



Prep time

Cook time



  • 350g Medjool dates, pitted & diced
  • ¼ cup pure maple syrup
  • 1 cup water
  • ½ tsp mixed spice
  • ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 cups almond meal
  • 2 tsp baking powder
  • 3 organic eggs
  • ¼ cup olive oil
  • 1 tsp vanilla extract
  • 410g tin sliced pears in natural
  • syrup, drained
  • Caramel Sauce
  • ¼ cup pure maple syrup
  • ¼ cup tahini
  • ¼ cup coconut cream
  • Pinch sea salt


  • Preheat oven to 180°C. Grease and line an 8-cup mini loaf pan with strips of baking paper.
  • Place Medjool dates, maple syrup and 1 cup water into a saucepan over medium heat. Cook for 6 mins, stirring until combined, then set aside to cool.
  • In a medium bowl, add remaining ingredients and beat until well combined.
  • Stir through the date mixture.
  • Spoon mixture into your mini loaf pan and top each 1 with a slice of pear.
  • Bake for 30-35 mins until golden and cooked through. Remove and cool for 10 mins.
  • To make the salted caramel sauce, place all the sauce ingredients in a small saucepan over low heat. Stir until well combined.
  • Serve the sticky date puddings topped with the caramel sauce. Delicious served with homemade custard.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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