Yotam Ottolenghi’s 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. 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.
*You’ll need an 8″ x 10″ (20cm x 26cm) 6.5 cup (1.5L) baking dish.
Serves 8
8 oz pitted dates, finely chopped (1 packed cup)
2¾ cups boiling water
¾ cup/170 grams unsalted butter, cut into ½-inch cubes and softened at room temperature
1¼ packed cups/305 grams dark brown sugar
2x large eggs
1¾ cups/235 grams all-purpose flour
2 tsp baking powder
2 tsp pumpkin spice mix
Flaky sea salt
¾ cup roughly chopped pecans
4 tablespoons date molasses
1 cup sour cream
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.
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.
Heat the oven to 350 degrees.
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.)
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.
Marble the remaining 1 tablespoon date molasses through the sour cream, and serve alongside the pudding.