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Sticky Sultana Pudding

Get a slice of this Sticky Sultana Pudding drizzled with a delicious tahini caramel sauce!

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Serves: 12

Prep: 30 minutes

Cook: 40 minutes



160 g Sultanas (1 Cup)

1 teaspoon Bicarbonate Soda

30 g Light Tasting Extra Virgin Olive Oil (1/4 Cup)

2 Eggs

90 g Natvia

85 g Self-Raising Flour (3/4 Cup)

30 g Almond Meal (1/4 Cup)

1 tablespoon Chia Seeds

Tahini Caramel

2 tablespoon Tahini

90 g Natvia (1/2 Cup)

5 Dates


  1. Preheat the oven to 160C
  2. Soak the sultanas in boiling water for 20 minutes-1 hour. Drain.
  3. Combine in a food processor with the bicarb soda and pulse a couple of times until smooth.
  4. Add the eggs, olive oil, Natvia, flour, almond meal and chia seeds and process for about 30 seconds until smooth.
  5. Pour into 2 greased and lined 6 x hole muffin trays.
  6. Bake for 25-30 minutes. Remove from the oven and stand for 5 minutes before removing to a wire rack to cool.
  7. Heat the tahini, Natvia and ½ cup water on the stove top, stirring until smooth. Add ¼ tsp xanthum gum. Place in the blender with the dates and blitz until smooth.
  8. Serve he puddings warm with the warm syrup drizzled over the top
Carbs Pro Fats Energy KJ Calories Serving size
27.3g 2.6g 5.8g 757 180 65g

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