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Butterscotch Date Pudding

Butterscotch Date Pudding

This is the kind of dessert that feels made for a cold night. A smooth, spiced date pudding sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), with a warm nut butter butterscotch sauce poured over before it goes in the oven. It comes out golden on top, soft and slightly gooey in the centre, and just as good the next day if you can hold off that long.

Prep Time: 15

Cook Time: 30

Servings: 6

Ingredients:

For the pudding

  • 150g pitted dates
  • 100ml water
  • 200ml oat milk
  • 2 tablespoons margarine
  • 2 eggs
  • 100g Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 1 teaspoon ground cinnamon
  • Pinch of ground ginger
  • 100g gluten-free flour
  • 1 teaspoon baking powder

For the sauce

  • 3 tablespoons smooth nut butter
  • 2 tablespoons oat milk
  • 2 tablespoons Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 1/2 teaspoon ground cinnamon

Method:

  1. Preheat your oven to 180C (fan 160C). Grease a medium baking dish.
  2. Place the dates in a small saucepan with the water and simmer over low heat for 10 minutes until softened. Allow to cool slightly.
  3. Transfer the dates and their liquid to a blender. Add the oat milk, margarine, eggs, Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), cinnamon, ginger, flour and baking powder. Blitz until thick and smooth.
  4. Pour the batter into the prepared dish and smooth the top.
  5. Warm the nut butter and oat milk together in a small saucepan over low heat, stirring until combined. Whisk in the Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK) and cinnamon.
  6. Pour the sauce evenly over the batter, then bake for 30 minutes until golden and set with a slightly soft centre.
  7. Rest for 5 minutes before serving warm.
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