Sticky toffee pudding

Sticky toffee pudding with Emirati dates (and coconut date caramel)

Weary desert travelers have always treasured dates for their velvety sweetness. In Arabia, dates symbolise joy – because where there are dates, there are palms, and where there are palms, there is life. This luxurious sticky toffee pudding is baked with authentic Emirati dates, prized far-and-wide for their size and softness. Combined with golden cinnamon and tropical coconut, the deep date flavour mellows beautifully. The result is a pudding that melts in the mouth, is perfect for sharing, and lifts your spirit like a desert oasis.

Kit includes:

  • Emirati date paste
  • Organic coconut milk
  • 2x baking mixes
  • Gluten-free flour
  • Topping: Emirati date syrup
  • Easy recipe card

You need to add:

  • 110g unsalted butter


  • Makes 6-8 slices
  • Cooking time 50 mins
  • You'll need a medium sized cake tin and a whisk

How to make it

Start: Open Naksha kit. Prepare fresh ingredients. Preheat the oven to 180˚C with the rack placed in the centre. Grease a medium-sized baking tine generously with butter (or if you are vegan, a vegan butter substitute).

Step 1: Put mix 1, half the tin of coconut milk, and 125 ml of water into a small saucepan. Bring to a boil over high heat and simmer until the dates are soft (approximately 3 mins).

Step 2: Add mix 2 to the saucepan. Remove from heat and stir well. Don’t worry if the mixture turns slightly green at this stage; it happens in certain types of pans. Set aside and let the liquid cool slightly. 

Step 3: In another mixing bowl, whisk together the butter (or vegan butter substitute) with mix 3 for 2 mins, until fluffy. Then whisk in the coconut milk/date liquid. Slowly add mix 4 and stir in gently until all the dry mixture is mixed into the wet.

Step 4: Transfer the batter into the prepared cake tin and smooth out the top. Bake for approximately 25 minutes or until the cake is lightly browned.

Step 5: Meanwhile, make the caramel. (Pour mix 5 into a small saucepan. Bring to a boil over medium heat. Stir in the remaining half can of coconut milk. Let the liquid cook for 5 mins, or until slightly thickened, stirring occasionally to stop it burning. Once it is ready, remove it from heat and keep it warm.)

Finish: The pudding is ready when a toothpick inserted into its centre comes out clean and free of batter! When it is ready, remove from the oven and let cool for 3 mins.  Turn the tin upside down and carefully slide the pudding onto a plate.  Using a toothpick, skewer or a fork, poke small holes all over the top of the cake. Pour over the caramel sauce, allowing it to soak in. Serve the pudding by cutting into slices. Enjoy!