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Sugarless Gingerbread Pudding

Sugarless Gingerbread Pudding

By: Naomi Sherman

Using dates to sweeten this traditional pudding gives it a delicious sweet, caramel flavour without adding any sugars. Serve with a simple dusting of icing sugar and some custard.



Prep time

Cook time



  • 2 Granny Smith apples, peeled & cored
  • 500g pitted Medjool dates
  • 500mL boiling water
  • 250g butter
  • 2 tsp bicarb soda
  • 215g plain flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 2 tsp vanilla essence
  • 4 eggs


  • Preheat the oven to 180°C.
  • Grate the apples and roughly chop the dates into pieces and place in a large pot along with the boiling water.
  • Add the butter and bring to the boil, stirring regularly.
  • Reduce to a simmer and simmer for 2 mins
  • Add the bicarb soda to the pot and stir to combine. It will froth up — that’s what it should do. Sit aside to cool slightly.
  • Add the flour, baking powder, ground ginger, cinnamon, eggs and vanilla into a food processor and blitz quickly until combined.
  • Add the date mixture and blitz for a further 30-60 secs or until ingredients are combined.
  • Grease and line 6 pudding moulds or large muffin cups and then pour the batter in, smoothing out the top if needed.
  • Bake for 35-45 mins, depending on your tin size — they should still be slightly gooey in the centre when they’re done.
  • Remove from the oven and let cool completely.
  • Once cooled, store in an airtight container in the fridge for 24 hours before eating — this will make the pudding even denser and fudgier.


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

Naomi Sherman

Naomi Sherman

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