Date Pudding

This Pennsylvania Dutch date pudding is a throwback to a time when dessert meant something warm from the oven and a pour of cold cream on top. With just two tablespoons of flour holding everything together, the texture leans closer to a rich, sticky custard than a traditional cake.

Chopped dates and nuts do most of the structural work here. The brown sugar caramelizes as it bakes, creating those deeply toffee-like edges you want in a pudding like this. Beat your eggs well before folding everything together, since they’re providing most of the lift alongside that single teaspoon of baking powder.

Pro Tips

• Chop dates small and even so they distribute throughout the batter. Larger chunks sink to the bottom.
• Use Medjool dates if you can find them. They’re softer and sweeter than Deglet Noor, which gives the pudding a stickier, richer texture.
• Walnuts or pecans are the traditional choice for this recipe, though pecans add a buttery sweetness that pairs especially well with the dates.
• Serve warm, not hot. Letting it cool for 10 minutes allows the pudding to set slightly while staying gooey inside.

Variations

• Sticky toffee twist: Pour a warm toffee sauce over the pudding right out of the oven for a British-inspired take.
• Bourbon cream: Stir a tablespoon of bourbon into your whipped cream before serving for an adults-only version.