Ingredients
Scale
- 8 ounces pitted dates, roughly chopped (about 1 1/3 cups)
- 1 cup boiling water
- 1 teaspoon baking soda
- 6 tablespoons unsalted butter, softened, plus more for the pan
- 3/4 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1 cup packed dark brown sugar, for the sauce
- 8 tablespoons unsalted butter, for the sauce
- 3/4 cup heavy cream, plus a little more as needed, for the sauce
- 1 teaspoon vanilla extract, for the sauce
- 1/4 teaspoon fine sea salt, for the sauce
- Vanilla ice cream or lightly sweetened whipped cream, to serve (optional)
Instructions
- Heat the oven to 350 degrees F. Butter an 8 inch square baking pan and line the bottom with a square of parchment paper.
- Put the chopped dates in a heatproof bowl and pour the boiling water over them. Stir in the baking soda; the mixture will foam. Let it soak for 15 minutes, until the dates are completely soft.
- Mash the dates with a fork into a thick, dark paste, soaking liquid included. A few small pieces are fine, but no firm chunks should remain.
- In a large bowl, beat the softened butter and dark brown sugar together for about 2 minutes, until the mixture lightens in color and turns fluffy at the edges.
- Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. The batter may look slightly curdled; the flour will bring it back together.
- Whisk the flour, baking powder, ginger, and salt in a separate bowl. Fold the dry ingredients into the butter mixture in two additions, mixing only until no dry streaks remain.
- Fold in the warm date paste until the batter is evenly dark. It will be loose and pourable; that is correct. Scrape it into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, until the top springs back when pressed lightly and a skewer inserted in the center comes out with a few moist crumbs, not wet batter.
- While the pudding bakes, make the sauce. Combine the sugar, butter, and cream in a medium saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then simmer gently for 4 to 5 minutes, until glossy and slightly thickened. Off the heat, stir in the vanilla and salt.
- Let the pudding rest for 5 minutes. Poke it all over with a skewer, then pour half the warm sauce slowly over the top so it sinks in. Rest 10 to 15 minutes. Cut into 8 squares and serve warm, with the remaining sauce reheated and poured at the table, plus ice cream or whipped cream if you like.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 square with sauce
- Calories: 605
- Sodium: 340
- Saturated Fat: 18 g
- Protein: 5 g
- Cholesterol: 105