Description
A moist and flavorful Sticky Orange Date Pudding featuring sweet chopped dates soaked in boiling water, a rich batter infused with orange zest and cinnamon, baked to perfection and topped with a luscious homemade orange syrup and crunchy toasted walnuts. This delightful dessert offers a comforting blend of citrus and caramel notes, perfect for cozy gatherings.
Ingredients
Scale
Pudding
- 200g (1 1/3 cups) chopped pitted dates
- 240ml (1 cup) boiling water
- 1 tsp baking soda
- 115g (1/2 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 190g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Zest of 1 large orange
- 90g (3/4 cup) toasted walnuts, chopped
Orange Syrup
- 120ml (1/2 cup) freshly squeezed orange juice
- 100g (1/2 cup) brown sugar
- 1 tbsp unsalted butter
- Zest of 1 orange
Instructions
- Soak Dates: Combine the chopped pitted dates with boiling water and baking soda in a medium bowl and let it sit for 15 minutes. This softens the dates and helps create a sticky texture in the pudding.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Flavors: Add the eggs one at a time, mixing well after each addition to fully incorporate, then stir in the vanilla extract and orange zest to infuse the batter with aromatic citrus notes.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Fold the dry ingredients gently into the wet mixture until just combined to prevent overmixing, which can toughen the pudding.
- Add Dates and Walnuts: Gently stir in the softened dates along with their soaking liquid and the chopped toasted walnuts, ensuring even distribution of texture and flavor throughout the batter.
- Prepare for Baking: Preheat your oven to 175°C (350°F) and grease an 8-inch square baking dish. Pour the batter into the dish and smooth the top with a spatula for even baking.
- Bake: Bake the pudding in the preheated oven for 35 to 40 minutes, checking doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs.
- Make Orange Syrup: While the pudding bakes, prepare the orange syrup by combining freshly squeezed orange juice, brown sugar, unsalted butter, and orange zest in a saucepan. Simmer gently for 5 minutes until slightly thickened and fragrant.
- Finish and Serve: Once the pudding is baked, remove it from the oven and immediately pour the warm orange syrup over the top. Allow it to soak in for 10 minutes before serving, so the syrup deeply permeates the sticky pudding.
Notes
- Use fresh orange juice and zest for the best citrus flavor.
- Make sure to toast the walnuts to bring out their nutty aroma and crunch.
- Checking the pudding with a skewer ensures it is perfectly baked without drying out.
- Allowing the syrup to soak in enhances the moistness and sweetness of the pudding.
- This pudding is best served warm, ideally with a scoop of vanilla ice cream or whipped cream.
