Sticky Plantain Pudding

If you love sticky toffee pudding but want something with a tropical twist, then you’ll absolutely fall in love with this Sticky Plantain Pudding. It’s moist, rich, spiced, and drenched in a buttery rum caramel sauce that melts into every bite. Made with ripe plantains instead of dates, this dessert captures the warmth of the Caribbean in every spoonful — comforting, indulgent, and deeply flavorful.

At Jerk Tavern, we love celebrating our Jamaican culture through food — and this pudding is the perfect example of how we turn traditional dishes into Caribbean classics. From the moment it hits the oven, your kitchen fills with the aroma of sweet plantains, nutmeg, cinnamon, and brown sugar. This dessert isn’t just delicious — it’s an experience.

What Is Sticky Plantain Pudding?

Sticky Plantain Pudding is the Caribbean version of the beloved British sticky toffee pudding. Instead of dates, we use ripe plantains, which are naturally sweet and creamy when baked. The plantains give the pudding a soft, dense texture that pairs perfectly with a buttery rum caramel sauce.

It’s warm, sticky, and absolutely comforting — everything you want in a dessert. Each bite tastes like home, with hints of coconut milk, cinnamon, nutmeg, and brown sugar that make it distinctly Caribbean.

This recipe keeps the essence of traditional sticky pudding but brings that unmistakable island flavor that makes every spoonful special.

The Jamaican Roots Behind This Dessert

While sticky pudding originated in the UK, Caribbean cooks have always been masters at adaptation — taking traditional dishes and giving them a new identity with tropical ingredients.

Plantains, a staple across the Caribbean, naturally lend themselves to desserts. In Jamaica, we often mash ripe plantains for fritters, puddings, and even porridges. The idea of turning them into a rich, baked pudding was a natural evolution — combining our love of sweetness, spice, and texture.

Adding coconut milk, nutmeg, and rum gives this dessert its unmistakable island character. It’s proof that Jamaican cooking is all about flavor, warmth, and heart — taking what’s familiar and transforming it into something uniquely ours.

Why You’ll Love This Recipe

• Caribbean Comfort Food: Combines the soul of island cooking with a classic dessert twist.
• Perfect for Overripe Plantains: A delicious way to use plantains that are too soft to fry.
• Warm and Spiced: Filled with cinnamon, nutmeg, and allspice for that cozy, home-baked flavor.
• Sticky and Saucy: The buttery rum caramel sauce soaks into the pudding, creating a melt-in-your-mouth experience.
• Versatile: Can be made with or without rum — great for family gatherings or adults-only dinner parties.

 Ingredients for Sticky Plantain Pudding

For the Pudding

• Ripe Plantains– The star of the show! The more ripe they are, the sweeter and stickier your pudding will be.
• All-Purpose Flour– Helps hold everything together and gives the pudding structure.
• Baking Powder & Baking Soda– These leavening agents help the pudding rise just enough to stay light and fluffy without losing its sticky, dense texture.
• Cinnamon, Nutmeg & Allspice– These classic Caribbean spices bring warmth, depth, and that signature island aroma. They make your kitchen smell like heaven while the pudding bakes.
• Salt– Enhances all the flavors and balances the sweetness. Even desserts need a touch of salt for contrast.
• Dark Brown Sugar (or Wet Sugar)– Adds sweetness, color, and a deep molasses flavor that pairs beautifully with the plantains and spices.
• Butter (or Coconut Oil)– Adds richness and moisture to the pudding. Butter gives a creamy flavor, while coconut oil adds a light tropical note — both work perfectly.
• Eggs– Bind the ingredients together and help create that soft, pudding-like texture.
• Vanilla Extract– Adds a sweet aroma and enhances the overall flavor profile.
• Coconut Milk (or Evaporated Milk)– Provides creaminess and keeps the pudding moist. Coconut milk adds an authentic Caribbean flavor, while evaporated milk gives a classic pudding taste.
• Dark Rum (Optional)– Infuses the pudding with that signature Caribbean warmth and depth. It enhances the flavor of the spices and adds a hint of sophistication — but you can leave it out for a family-friendly version.

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For the Sticky Sauce

• Dark Brown Sugar– Creates the caramel base of the sauce, giving it that deep, toffee-like sweetness that soaks into the pudding.
• Butter– Adds richness, smooth texture, and buttery flavor to the sauce. It’s what makes it velvety and indulgent.
• Heavy Cream (or Coconut Cream)– Gives the sauce a creamy, luscious finish. Coconut cream makes it even more tropical and dairy-free friendly.
• Dark Rum (Optional)– Elevates the sauce with a touch of warmth and complexity. The alcohol cooks off, leaving a bold, flavorful note that ties everything together.
• Salt– Balances the sweetness and brings out the caramel notes beautifully.

How to Make Sticky Plantain Pudding

Prepare Your Plantains

Choose very ripe plantains — the ones with blackened skins and a soft interior. These are the sweetest and give the pudding that perfect sticky texture. Peel and mash them until smooth, leaving a few small chunks for texture.

Mix the Dry Ingredients

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and a pinch of salt. This blend of spices gives your pudding that warm, comforting Caribbean flavor.

Combine the Wet Ingredients

In a separate bowl, whisk together brown sugar, melted butter, eggs, vanilla, and coconut milk until smooth and creamy. Add the mashed plantains and mix well.

Combine Wet and Dry

Slowly fold the dry ingredients into the wet mixture. Stir gently until everything is well incorporated. The batter should be thick, rich, and aromatic. If you’re using rum, stir it in now.

Bake the Pudding

Pour the batter into a greased baking dish or individual ramekins. Bake at 350°F (175°C) for 30–40 minutes, or until the center is set and the top is golden brown. When you insert a toothpick, it should come out mostly clean.

Make the Sticky Sauce

While the pudding bakes, prepare the sauce.
In a saucepan, melt butter and brown sugar together over medium heat. Stir constantly until the sugar dissolves and the mixture turns smooth and glossy. Add cream (or coconut cream) and a pinch of salt, then simmer for 3–4 minutes until thickened. For a boozy twist, stir in dark rum.

Assemble and Serve

Once the pudding is baked, poke a few holes in the top with a fork. Pour the warm sauce over it so it soaks in beautifully. Let it rest for 5 minutes, then serve warm with whipped cream or ice cream, and a sprinkle of toasted coconut.

Tips for the Best Sticky Plantain Pudding

• Use overripe plantains: The darker the skin, the sweeter and more flavorful the pudding.
• Don’t skip the coconut milk: It adds richness and a subtle tropical flavor.
• Let the sauce soak in: Pouring it over warm pudding ensures it seeps into every bite.
• Make ahead: You can bake the pudding a day in advance, then warm it up and drizzle with fresh sauce before serving.
• No rum? No problem: Substitute rum with vanilla extract or a splash of orange juice for added depth.

Caribbean Variations for Sticky Plantain Pudding

• Coconut Sticky Pudding: Replace some of the flour with shredded coconut and use coconut cream in both the batter and sauce.
• Pineapple Sticky Pudding: Add crushed pineapple for a tropical tang.
• Mango and Rum Sticky Pudding: Stir diced mango into the batter for a fruity flavor boost.
• Chocolate Plantain Sticky Pudding: Add cocoa powder for a rich, chocolatey twist.
• Vegan Version: Use flax eggs and coconut oil instead of butter and eggs, and full-fat coconut milk for creaminess.

What to Serve with Sticky Plantain Pudding

This pudding is divine on its own, but here are a few perfect Caribbean pairings:

• A scoop of rum raisin ice cream
• Coconut whipped cream or sweetened condensed milk drizzle
• Toasted coconut or crushed nuts on top
• A side of fresh mango or pineapple slices for brightness
• A glass of Wray & Nephew rum cream for the adults 😋

 Frequently Asked Questions

Can I make this pudding ahead of time?

Yes! You can bake it the day before, then reheat it in the oven or microwave before serving. Warm the sauce separately and drizzle it on top before serving.

How do I store leftovers?

Keep leftovers covered in the fridge for up to 4 days. Reheat gently and add a little extra sauce if needed.

Can I freeze it?

Absolutely! Freeze slices (without sauce) for up to 2 months. Defrost, warm, and drizzle with fresh sauce before serving.

Can I make it without rum?

Yes — simply skip the rum or replace it with vanilla extract or orange juice for flavor.

 What if I only have bananas, not plantains?

You can use bananas, but the texture will be softer and sweeter. For the best results, use ripe plantains.

Blsed is everyone who fears the Lord, who walks in his ways! You shall eat the fruit of the labor of your hands; you shall be blessed, and it shall be well with you. Your wife will be like a fruitful vine within your house; your children will be like olive shoots around your table. Behold, thus shall the man be blessed who fears the Lord.” Psalm 128:1-4

Wisdom

There is no curses that can come into your life for being obedient to The Most High YAH. He does the opposite. He will bless you for your obedience, for walking in His ways. Not only will He bless you, but bless your family as well.

Your wife and your children will be blessed because of your obedience to Him. His yoke is easy and His burden is light. Life gets us down, but He is there to pick us back up and to take all of our cares upon Himself.

He said to come to Him and He will give you rest. God knows life is hard, but He wants to help. He wants to bless us but we must first fear Him, and walk in His ways. Fear God and keep His commandments, thus shall you be blessed. 

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