This melt-in-your-mouth spoonful of deliciousness became a favorite at Camp Waldemar! Initially, the girls looked at it as a funny-looking “brown dessert,” but after tasting it, they literally claimed it as one of their absolute favorite camp treats. I’m excited to share the recipe with you so you can experience the same joy!
But rest assured, this is not just a heavenly dessert, it’s a nutritious one too. Dates are high in fiber, provide essential vitamins and minerals, including potassium, magnesium, iron, and vitamin B6. You could also use white whole wheat flour to further enhance the health benefits. I also appreciate that you can prepare it in advance, making it a convenient dessert to pop in the oven.
Words can’t do justice to the sheer deliciousness of Sticky Date Pudding. It’s a taste that needs to be experienced to be believed!
Sticky Date Pudding
Ingredients
- 8 oz pitted Medjool dates cut into small rings
- 3/4 cup warm water
- 1/2 tsp baking soda
- 1 1/4 cups flour
- 1/2 tsp salt
- 3/4 cup brown sugar packed
- 2 large eggs
- 4 tbsp unsalted butter melted
- 1 1/2 tsp vanilla
Lemon Sauce
- 4 tbsp butter unsalted
- 1 cup brown sugar packed
- 1/4 tsp salt
- 1 cup heavy cream
- 1 T rum
- 1/2 tsp lemon juice
Instructions
Pudding
- Preheat oven to 350 degrees. Grease and flour 8 inch round cake pan.
- Combine about half of the dates, warm water and baking soda. Soak dates for 5 - 10 minutes
- Whisk together dry ingredients (flour, baking powder and salt)
- Process remaining, set aside and pour the liquid in with the pureed dates
- Add the eggs, melted butter and vanilla. Process another 15 seconds or until mixture is blended.
- Add to the dry ingredients and gently fold in the soaked dates until the mixture is smooth and the dates are evenly dispersed.
- Pour into the pan about ⅔ full. Cover TIGHTLY with parchment paper, and aluminum foil. You can make up to this point and chill for up to one day. But it needs to be baked at the last minute and served warm!
- Bake about 40 minutes, until edges are spongy and center is firm to touch but still moist. A toothpick will not come out dry, but should have tender crumbs.
- Remove foil and punch many holes using a bamboo stick or oven thermometer in the pudding.
- Pour lemon sauce over and let soak in for 5 minutes. Serve warm with an extra pour of sauce, accompanied with soft fresh whipped cream or vanilla ice cream.
Sauce
- Melt butter and whisk in the sugar and salt until smooth. Cook, stirring occasionally until the sugar melts and is slightly darkened