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Sticky Date Pudding

This is the dessert of comfort food dreams!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 8 servings.
Author: The Bojon Gourmet


Cakey batter:

  • 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

Liquidy bit:

  • 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!).
For serving:
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
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!