Quick Recipe Version (TL;DR)
Quick Ingredients
- 200 g pitted Medjool dates, chopped (about 1 1/3 cups)
- 1 tsp baking soda + 240 ml boiling water (1 cup)
- 115 g unsalted butter, softened (1/2 cup)
- 150 g light brown sugar (3/4 cup, packed)
- 2 large eggs + 1 tsp vanilla
- 200 g all-purpose flour (1 2/3 cups)
- 1 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp fine salt
- 100 g walnuts, toasted and chopped (about 1 cup)
- Sauce: 115 g unsalted butter (1/2 cup), 220 g light brown sugar (1 cup, packed), 180 ml heavy cream (3/4 cup), 1/4 tsp fine salt, 1 tsp vanilla
Do This
- 1. Heat oven to 350°F (180°C). Grease and line an 8-inch (20 cm) square pan with parchment.
- 2. Soak chopped dates with baking soda in boiling water 10 minutes; mash lightly.
- 3. Cream butter and brown sugar 2–3 minutes. Beat in eggs and vanilla.
- 4. Whisk flour, baking powder, cinnamon, and salt. Fold into batter, then add date mixture and walnuts.
- 5. Bake 30–35 minutes until springy and a tester has a few moist crumbs.
- 6. Simmer sauce ingredients 3–4 minutes; stir in vanilla. Poke hot pudding and pour over 2/3 of sauce. Rest 10 minutes. Serve warm with extra sauce.
Why You’ll Love This Recipe
- Comforting, soft sponge studded with walnuts and sweet dates.
- Golden, buttery brown sugar sauce that soaks into every bite.
- Simple pantry ingredients, no special equipment needed.
- Make-ahead friendly and perfect for cozy gatherings.
Grocery List
- Produce: Medjool dates
- Dairy: Unsalted butter, heavy cream, eggs
- Pantry: All-purpose flour, light brown sugar, baking powder, baking soda, ground cinnamon, fine salt, vanilla extract, walnuts
Full Ingredients
For the Date & Walnut Pudding
- 200 g pitted Medjool dates, chopped small (about 1 1/3 cups)
- 1 tsp baking soda (bicarbonate of soda)
- 240 ml boiling water (1 cup)
- 115 g unsalted butter, softened (1/2 cup)
- 150 g light brown sugar (3/4 cup, packed)
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 200 g all-purpose flour (1 2/3 cups)
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 100 g walnuts, toasted and chopped (about 1 cup)
For the Buttery Brown Sugar Sauce
- 115 g unsalted butter (1/2 cup)
- 220 g light brown sugar (1 cup, packed)
- 180 ml heavy cream (3/4 cup)
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
To Serve (Optional)
- Lightly sweetened whipped cream or vanilla ice cream
- Extra toasted walnuts, roughly chopped
- Pinch of flaky sea salt
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Heat the oven to 350°F (180°C) with a rack in the middle. Grease an 8-inch (20 cm) square baking pan, then line it with a parchment sling for easy removal. Lightly grease the parchment as well.
Step 2: Soak the dates
Place the chopped dates into a heatproof bowl and sprinkle over the baking soda. Pour the boiling water on top and stir. Let stand for 10 minutes to soften, then mash lightly with a fork until pulpy but still a bit chunky. Set aside to cool slightly while you start the batter.
Step 3: Cream butter and sugar, add eggs and vanilla
In a medium bowl, beat the softened butter and brown sugar with a hand mixer (or vigorously by hand) until light and creamy, 2–3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition, then mix in the vanilla.
Step 4: Combine dry ingredients and finish the batter
In a separate bowl, whisk the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the butter mixture and mix on low just until combined. Fold in the warm date mixture (including all the soaking liquid), then fold in the toasted chopped walnuts. The batter will be loose—this is correct.
Step 5: Bake the pudding
Scrape the batter into the prepared pan and smooth the top. Bake for 30–35 minutes until the top is springy and a toothpick inserted near the center comes out with a few moist crumbs. If your oven runs hot, start checking at 28 minutes.
Step 6: Make the buttery brown sugar sauce
While the pudding bakes, combine butter, brown sugar, heavy cream, and fine salt in a small saucepan over medium heat. Stir as it comes to a gentle simmer; then cook 3–4 minutes more until slightly thickened and glossy. Remove from heat and stir in the vanilla. Keep warm.
Step 7: Drench the warm pudding
When the pudding comes out of the oven, use a skewer or fork to poke holes all over. Slowly pour about two-thirds of the warm sauce over the surface, letting it soak in. Reserve the remaining sauce for serving. Let the pudding rest for 10 minutes to absorb the sauce.
Step 8: Serve
Cut into 8 squares. Serve warm with extra sauce spooned over each piece. Add a dollop of whipped cream or a scoop of vanilla ice cream, scatter with extra walnuts, and finish with a tiny pinch of flaky sea salt if you like.
Pro Tips
- Chop dates small so they distribute evenly and create that signature sticky texture.
- Toast walnuts at 350°F (180°C) for 6–8 minutes for deeper flavor; cool before chopping.
- Do not overmix once the flour goes in—mix just to combine to keep the crumb tender.
- For an extra glossy sauce, simmer until it coats the back of a spoon and a line drawn with your finger holds.
- Warm plates before serving so the sauce stays silky and the pudding stays plush.
Variations
- Salted version: Add 1/2 tsp fine sea salt to the sauce and finish servings with flaky sea salt.
- Gluten-free: Use a 1:1 gluten-free baking flour blend and add 1 tbsp milk if the batter seems thick.
- Pecan-maple twist: Swap walnuts for pecans and replace 2 tbsp of the brown sugar in the sauce with pure maple syrup.
Storage & Make-Ahead
Leftover pudding keeps, covered, in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds until warm. The sauce can be made 3–4 days ahead; refrigerate and rewarm gently over low heat with a splash of cream or water if needed. To freeze, wrap the cooled pudding (unsauced) tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, warm at 300°F (150°C) for 10–15 minutes, and serve with freshly warmed sauce.
Nutrition (per serving)
Approximate values: 730 calories; 41 g fat; 85 g carbohydrates; 7 g protein; 280 mg sodium; 3 g fiber; 58 g sugars.
