Did you know that dates can make a beautiful dessert? Yes, it is true and you are now witnessing the proof. Sticky date pudding is an out of the world dessert with spongy dates cake soaked in caramel sauce and served with cream or ice cream and of course extra sauce too!
Off late, I have been busy with all the collaboration I was and I still am working on. This is yet another recipe for a collaboration. The theme of the collaboration is desserts with fruits. I did not want to make something with the usual fruits. So, I chose dates because I thought no one would even think about it. I mean, who would even consider dates to be a fruit. Even, I myself did not. Lol!
For those who do not like to eat dates as such, this sticky date pudding is your best option. You will have your dessert along with all the goodness of dates. And for those who do not like the taste of dates, this is definitely for you. Because, you get to eat so much dates without even actually tasting it. Awesome, right?!
So, why do we actually call it a pudding while all we make is a cake like base? Ok, that is because this sticky date pudding is actually a dessert originating from the UK, where a pudding generically refers to sweets which is the final course of a meal. A pudding in British term means a dish, savory or sweet, that is cooked by being boiled or steamed in something.
That is the reason why you do not see any custard like recipe here. And hence the name, sticky date pudding. As the name goes, date is the key ingredient in this pudding recipe. We also make a caramel sauce with which we soak the dates cake. So, this pudding is also called as sticky toffee pudding.
The caramel sauce that we make for this sticky date pudding is so good that you would want to lick it off the pan. It is also so simple to make. You just need to put everything together is a saucepan and let it simmer for sometime. Voila, your sauce is ready. Once the cake is done, we poke a lot of holes all the way through the cake and pour this caramel sauce while it is still warm. This makes the pudding sticky and more moist.
I have made some extra sauce so that I can store it and use it for various other things like topping of my ice cream and such. You can make half the amount of what I made for your recipe if you do not want any extra sauce lying around in your refrigerator.
We use brown sugar in the sauce as well as the dates cake. The gives the pudding its moist texture and that excellent toffee tastes. This recipe is too indulgent, especially when served with a scoop of vanilla ice cream. With all the extra bit of sauce, you just can’t resist it at all.
For this sticky date pudding, you can use any dates that is sweet and has a soft texture suitable for cooking and baking. Mejdool dates variety is the best for making sweets with it because of its texture and the sweetness. I have used Omani dates here, which also works fine. I have been using Omani variety for quite a few days and it has become my personal favorite. You can use any variety of your choice.
You can also store this sticky date pudding. Just toss it in the refrigerator after it is all soaked up in the caramel sauce. Before serving, reheat it in the microwave for a few seconds. This makes sure that the pudding it just warm without being baked further.
So, enjoy this scrumptious sticky date pudding served with some ice cream and extra caramel sauce with your loved ones. Stay safe; stay healthy! Happy cooking and eating! And, a very Happy Friendship day to all my dear viewers!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
Sticky date pudding
For the dates pudding
- 280 grams pitted dates
- 1 cup boiling hot water
- 1 tsp baking soda
- 6 tbsp softened unsalted butter
- ¼ cup brown sugar
- 2 eggs
- 1¼ cups all purpose flour
- 1½ tsp baking powder
- 1¼ cups brown sugar
- 5 tbsp unsalted butter
- 1½ cups heavy cream
- ½ tsp vanilla extract
To prepare the caramel sauce
- Add all the ingredients for the sauce onto a sauce pan and let it melt and come together on a medium heat. Whisk so that everything combines. Let it simmer for 2-4 minutes.
To prepare the dates pudding
- Pre-heat the oven at 180°C for 10 minutes. In a large bowl, add the dates and the baking soda.
- Add boiling hot water to the bowl and let it sit for 10 minutes. (Alternatively, you can cook the dates till all the water evaporates and the mash it.)
- Mash the dates with a potato masher. If you want it to be smooth, then you can grind the dates into a paste too.
- In a large mixing bowl, add the softened butter along with the brown sugar and beat in medium speed until pale and fluffy.
- Add eggs, one at a time and beat until fully incorporated.
- Add the flour and the baking powder to the butter mixture and beat until fully combined.
- Fold in the mashed dates to the batter.
- Grease a baking tray with butter and line it with a parchment paper. Pour the entire batter onto the tray. Bake in a pre heated oven for 25-35 minutes or until a toothpick inserted comes out clean.
- Poke lots of holes all through the pudding using a skewer while it is still warm. Pour ¾ cup of the warm sauce all over the pudding and let it soak for 10 minutes.
- Cut into pieces and serve with ice cream or cream and extra sauce.
- The sauce will thicken once it cools down. So, it does not need to be cooked for a longer time.
- Instead of adding boiling water to the dates, you can also cook the dates in water until most of the water evaporates.
- You can also grind the soaked dates to a paste instead of mashing it.
- Brown sugar gives the real taste and moisture to the pudding. Do not replace it.
- Use dates which re sweet (like mejdool). I have used omani dates and this works fine too.
- Make sure all your ingredients are at room temperature to make the pudding.
- Instead of baking in a single tray, you can also bake separately in small ramekins for a single separate serve. Just adjust the baking time accordingly.
- Add the mashed dates to the batter and beat it until just combined. You can also fold in the mashed dates.
- Do not over bake as it gives off a very awkward egg taste if over baked.
- Poke lots of holes for the sauce to be poured on.
- Initially, you would feel that the sauce is too much. But, after sometime everything would be absorbed.
- I baked my pudding for 25 minutes. Check your pudding and bake it for 25-35 minutes (for a single batch) and for a lesser time for small, multiple batches. Alternatively, you can check and bake until a toothpick inserted comes out clean.
- The sauce and the pudding should be warm while pouring it.