Sticky Date Pudding
This is the dessert of comfort food dreams!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 8 servings.
- 6 - 8 ounces whole, medjool dates, pitted and coarsely chopped (1 cup lightly packed)
- 1 cup flour (whole wheat or spelt, or all-purpose)
- 1/2 cup light or dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk or milk
- 2 tablespoons melted butter
- 1 1/2 cups brewed coffee
- 2 tablespoons butter
- 2/3 cup dark brown sugar
Position a rack in the center of the oven and preheat to 350º. Have a 2-quart baking dish handy.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the buttermilk, butter and dates to make a thick batter, and spread in the bottom of the baking dish.
In a small saucepan, heat the coffee, butter and brown sugar to a boil, stirring to melt the butter and sugar. Pour over the batter. Bake the pudding for 30 - 40 minutes; the pudding will look dry and cracked on top, and a thick sauce will bubble up around the edges.
Douse the hot pudding with the brandy. Scoop servings of the warm pudding into bowls and top with a pour of heavy cream, crème anglaise or ice cream. The pudding keeps well in the fridge for up to a week; re-warm before serving.
Adapted from Deborah Madison's Seasonal Fruit Desserts.
Feel free to add 1 cup of toasted, chopped walnuts along with the dates as per the original recipe; I omitted them this time because I wanted a smooth pudding, but I plan to add them the next time I make it (which, I hope, will be soon!).
3 tablespoons brandy, dark or gold rum, or whiskey
cold heavy cream, creme anglaise, or vanilla ice cream.
Nutritional values are based on one of eight servings.
Calories: 292kcal | Carbohydrates: 59g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 222mg | Potassium: 388mg | Fiber: 3g | Sugar: 46g | Vitamin A: 230IU | Calcium: 106mg | Iron: 1mg