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Article: Sticky-icky Chai Date Pudding

spongy sticky-icky chai date pudding drizzled with chai caramel sauce

Sticky-icky Chai Date Pudding

6 or 12 muffins 10 min 40 or 25 min for muffins


  • 2 c medjool dates, stoned and chopped
  • 1 tsp bicarb soda
  • 1 ⅓ c Chai Addict concentrate
  • ¼ c vegan butter
  • ¾ c brown coconut sugar
  • 1 ⅓ c self-raising flour
  • ½ tsp vanilla essence

Caramel Sauce

  • 2 c brown coconut sugar
  • 2 c Chai Addict
  • 1 c coconut cream
  • 1 c vegan butter
  • 1 vanilla bean, split and seeds scraped


  • As a Cake: Preheat oven to 180C. Butter an 18cm square cake tin. In a bowl, add dates, bicarb and Chai Addict. Set aside to soak. Cream butter and sugar. Sieve flour over butter and sugar. Stir in date mixture and vanilla, then gently fold mixture and pour into prepared tin. Bake for 40 minutes.
  • The Sauce: Bring all ingredients to a boil in a small pot. Reduce heat and simmer for 5 minutes. Remove vanilla bean. Pour ⅓ of the sauce over pudding, soak for 3 minutes. Slice. Pour. Serve.
  • As Muffins: Preheat oven at 180C and butter 12 cup muffin pan. Cook for 25 minutes. Remove from muffin pan to a cooling rack. Serve warm with a generous drizzle of caramel.