Fruit sponge and sticky date pudding

For some, this delicious fruit pudding should only be made with stewed apple, but you can use virtually any type of stewed (or drained canned) fruit instead.


Fruit sponge
4-6 servings


2-3 cups stewed or pureed apple
2 large (size 7) eggs
½ cup (115g) sugar
½ cup (125ml) milk
½ cup (60g) custard powder or maize cornflour
½ tsp guar gum
½ tsp gluten free baking powder
pinch of salt



Heat the oven to 160degC (or 150degC if using fan bake).

Pour the fruit into a non-stick sprayed 18cm baking dish.

Separate the eggs, and place the whites in a large, clean bowl and the yolks in another large bowl. Add the sugar and milk to the yolks and whisk together, then sift in the custard powder or cornflour, guar gum and baking powder and stir to combine.

Add a pinch of salt to the whites, then beat them until they form stiff peaks. Carefully fold the beaten whites into the yolk mixture, then pour this over the fruit in the baking dish.

Place the baking dish in a roasting pan and pour 2cm-3cm hot water into the roasting pan. Place in the oven and bake for 40-50 minutes until puffy and golden brown.

Dust with icing sugar, if desired, and serve with cream, custard or ice cream.


Sticky date puddings
Makes 6 individual puddings

There is something very comforting about warm puddings on a cold night. We think it's also particularly nice to be served your own individual pudding so these are extra good!


1 cup (about 175g) pitted dates, chopped
1 cup (250ml) hot water
50g butter
½ cup (70g) rice flour
½ cup (65g) tapioca flour
2 tsp gluten free baking powder
1 tsp guar gum
1 tsp cinnamon
½ tsp mixed spice
¾ cup (170g) lightly packed brown sugar
2 large eggs

Butterscotch sauce

1 cup (250ml) sour cream (light or regular)
1 cup (230g) brown sugar
2 Tbsp orange liqueur or grated rind of an orange


Heat the oven to 180degC.

Place the roughly chopped dates in a medium-sized microwave bowl. Cover with the water then microwave on high power (100%) for 3 minutes, stirring occasionally. Stir in the butter, then set aside to cool.

Sift the flours, baking powder, guar gum and spices into another medium bowl, then stir in the brown sugar. Add the eggs to the date mixture, stir until well combined, then fold this into the dry ingredients.

Divide the mixture between 6 large (Texas) non-stick sprayed or oiled muffin pans. Place the pans in a roasting pan containing 2cm of boiling water. Bake at 180degC (or 170degC fan bake) for 25-30 minutes, until puddings are firm when pressed in the centres. Leave to stand for 5 minutes before removing from pans.

Serve warm topped with butterscotch sauce.

Butterscotch sauce

Combine all ingredients and heat until sugar dissolves. (For a thicker sauce, simmer, stirring frequently, for 5-10 minutes.)

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