Sticky Date and Pecan Pudding

By Yotam Ottolenghi

Updated Dec. 11, 2024

Sticky Date and Pecan Pudding
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
Total Time
1 hour, plus cooling
Prep Time
20 minutes
Cook Time
40 minutes, plus cooling
Rating
4(225)
Comments
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This sticky date and pecan pudding is a decadent dessert that combines the best of both the classic sticky toffee pudding and a self-saucing pudding. A light, airy batter is topped with a layer of pecans, butter, date molasses, sugar and water. As the cake batter rises, the butter and sugars dissolve and settle on the bottom of the dish to create a moist cake crowned with perfectly roasted pecans and a rich toffee sauce beneath. Served fresh from the oven with a dollop of sour cream, this pudding delivers a delightful combination of sweet, salty and tangy flavors in every bite. While you can bake it all in one go, this recipe is designed for convenience, so you can assemble it ahead of time then pop it into the oven to bake while you enjoy your meal. This ensures it’s served at its best, warm and fresh from the oven, as this cake is at its most delicious when the sauce has just stopped bubbling beneath.

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Ingredients

Yield:8 servings
  • 8ounces pitted dates, finely chopped (1 packed cup)
  • 2¾cups boiling water
  • ¾cup/170 grams unsalted butter, cut into ½-inch cubes and softened at room temperature
  • 1¼packed cups/305 grams dark brown sugar
  • 2large eggs
  • 1¾cups/235 grams all-purpose flour
  • 2teaspoons baking powder
  • 2teaspoons pumpkin spice mix
  • Flaky sea salt
  • ¾cup roughly chopped pecans
  • 4tablespoons date molasses
  • 1cup sour cream
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

659 calories; 32 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 92 grams carbohydrates; 4 grams dietary fiber; 65 grams sugars; 7 grams protein; 608 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the dates with ¾ cup boiling water in a heatproof bowl and set aside for 10 minutes to soften, then mash with a fork to form a paste.

  2. Step 2

    Meanwhile, beat ½ cup butter and ½ cup sugar in a medium mixing bowl using an electric whisk on medium speed until light and fluffy, scraping down the sides with a spatula halfway through, around 5 minutes. Whisk in the eggs, then fold in the soaked dates. Add the flour, baking powder, pumpkin spice and 1 ½ teaspoons flaky salt to the bowl, then fold through until combined.

  3. Step 3

    Heat the oven to 350 degrees.

  4. Step 4

    Transfer the mixture to a high-sided 9-by-13-inch baking dish, using a spatula to spread into an even layer, and scatter the pecans, 3 tablespoons of the date molasses, plus the remaining ¾ cup sugar and ¼ cup butter on top. (If you’re preparing this in advance, you can refrigerate it at this stage, up to 8 hours in advance of baking.)

  5. Step 5

    Pour the remaining 2 cups of boiling water over the cake mixture. Bake for 35 to 40 minutes, until the caramel is bubbling up the sides of the cake, and the cake is set in the center. Remove from the oven and let rest for 10 minutes before serving.

  6. Step 6

    Marble the remaining 1 tablespoon date molasses through the sour cream, and serve alongside the pudding.

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Ratings

4 out of 5
225 user ratings
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Comments

Mary B

Date molasses??? What’s that? Could regular molasses be substituted?

Elle

No. Date molasses is very different. Middle eastern groceries have it. My regular store carries it in the baking aisle as well. Also called date syrup.

Muffy Duffy

I feel stupid asking, but do you mash the dates into the water once you have softened them ? Or, pour the water off and just mash the softened dates?

James

Worked beautifully with maple syrup. I’ll try date molasses next time but no one complained! I added sliced dates to the top with the pecans for a more in your face datey flavor and added an extra teaspoon of the spice mix as we like bold flavors. Topped with ginger ice cream, but a good vanilla would have been fantastic too. Wonderful dessert that I can’t wait to make again.

Tara

Any tips for making this a day ahead?

Sue

Loved this recipe .. I had already used every pan I had for Thanksgiving dishes so used a large cast iron pan --- it looked amazing.

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