Sticky Date and Pecan Pudding
Updated Dec. 11, 2024
- Total Time
- 1 hour, plus cooling
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces pitted dates, finely chopped (1 packed cup)
- 2¾cups boiling water
- ¾cup/170 grams unsalted butter, cut into ½-inch cubes and softened at room temperature
- 1¼packed cups/305 grams dark brown sugar
- 2large eggs
- 1¾cups/235 grams all-purpose flour
- 2teaspoons baking powder
- 2teaspoons pumpkin spice mix
- Flaky sea salt
- ¾cup roughly chopped pecans
- 4tablespoons date molasses
- 1cup sour cream
Nutritional analysis per serving (8 servings)
659 calories; 32 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 92 grams carbohydrates; 4 grams dietary fiber; 65 grams sugars; 7 grams protein; 608 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the dates with ¾ cup boiling water in a heatproof bowl and set aside for 10 minutes to soften, then mash with a fork to form a paste.
- Step 2
Meanwhile, beat ½ cup butter and ½ cup sugar in a medium mixing bowl using an electric whisk on medium speed until light and fluffy, scraping down the sides with a spatula halfway through, around 5 minutes. Whisk in the eggs, then fold in the soaked dates. Add the flour, baking powder, pumpkin spice and 1 ½ teaspoons flaky salt to the bowl, then fold through until combined.
- Step 3
Heat the oven to 350 degrees.
- Step 4
Transfer the mixture to a high-sided 9-by-13-inch baking dish, using a spatula to spread into an even layer, and scatter the pecans, 3 tablespoons of the date molasses, plus the remaining ¾ cup sugar and ¼ cup butter on top. (If you’re preparing this in advance, you can refrigerate it at this stage, up to 8 hours in advance of baking.)
- Step 5
Pour the remaining 2 cups of boiling water over the cake mixture. Bake for 35 to 40 minutes, until the caramel is bubbling up the sides of the cake, and the cake is set in the center. Remove from the oven and let rest for 10 minutes before serving.
- Step 6
Marble the remaining 1 tablespoon date molasses through the sour cream, and serve alongside the pudding.
Private Notes
Comments
Date molasses??? What’s that? Could regular molasses be substituted?
I feel stupid asking, but do you mash the dates into the water once you have softened them ? Or, pour the water off and just mash the softened dates?
No. Date molasses is very different. Middle eastern groceries have it. My regular store carries it in the baking aisle as well. Also called date syrup.
I added a little less sugar than in the recipe – came out amazing! Five stars, can't recommend this enough.
I made this to follow Easter lunch for a group that had also tried STP from BBC Good Food (imho the perfect STP). This was very good but to me the other was better because it absorbed more of the caramel sauce and was more decadent however some of us preferred this version which had more distinct separation of light cake with pockets of sauce. It’s simpler and quicker to make and it was definitely a crowd pleaser. Cream swirled with date syrup on the side is a must for balance of flavours.
It was ok, a little dry in parts, and the “pumpkin” spice mixture overwhelmed. Maybe I’d make it again with just a smidge of cinnamon instead of all that, and in a slightly smaller dish. The caramel was a bit watery. We ate it all over a few days, but it was not all I had imagined it to be. Definitely better with sour cream, crème fraîche or plain skyr as a muted accompaniment, than say vanilla ice cream.
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