Vanilla Date Pudding

By • October 30, 2012 12 Comments

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Author Notes: This recipe was inspired by a fabulous date pudding I had at the River Tavern in Chester, CT and a quintessentially South African dessert, malva pudding. I have been wanting to re-create the date pudding, but I wanted it to be a bit more like the malva pudding I had had in SA. Earthy dates are a perfect vehicle for smooth vanilla. This recipe is great because you can bake the pudding before dinner and then pour on the vanilla cream sauce after dinner at re-heat for 5-10 minutes. If you really wanted to gild the lily, serve with fresh whipped cream for a nice warm/cool contrast. meganvt01

Food52 Review: WHO: meganvt01 is an adventurous cook and eater who has been in the winner's circle a time or two.
WHAT: Her own, expert riff on a South African malva pudding.
HOW: Just blend, beat, and bake -- but it will taste like you've done so much more.
WHY WE LOVE IT: This perfumed pudding is perfect all on its own, but pour the vanilla-rum cream over the top and it'll be on a whole new level.
The Editors

Serves 6-8

Date Pudding

  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 vanilla bean pod, seeds scraped from the inside
  • 8 ounces dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking powder
  • 1 cup all purpose flour
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  1. Preheat your oven to 350 and butter a 9-inch pie pan.
  2. Place the chopped dates in a blender. Pour over the boiling water. Let stand for 5 minutes then puree.
  3. In a stand mixer, beat the eggs and brown sugar on medium high for 2 minutes. Add the vanilla seeds, vinegar, and butter and beat to combine.
  4. Add a little bit of the date mixture and beat -- this will bring the eggs up to temperature -- add the rest and beat to combine (medium speed). Add the flour, salt, baking powder and beat just to combine.
  5. Pour the mixture into your prepared pan and bake for 35 minutes or until the center is set and a cake tester comes out clean. Take a wooden skewer and poke holes every inch or so all over the pudding.
  6. At this point you can let the cake cool until after dinner or pour over the vanilla-rum cream sauce and return to the oven for 5 minutes (10 if the pudding was cooled).

Vanilla-Rum Cream

  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon dark rum
  • 1 tablespoon melted butter
  • dash of kosher salt
  1. Mix the ingredients.

More Great Recipes: Fruit|Desserts

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Comments (12) Questions (0)


almost 2 years ago ekling211

I made this WITH regular vanilla instead of the bean (because I keep forgetting to buy one) AND IT WAS AMAZING anyway! Left out the rum too.


almost 2 years ago ekling211

got any idea's of what to swap the rum out for or should I just leave it out.


almost 2 years ago meganvt01

No problem to leave it out.


almost 2 years ago ekling211

Thanks, will make it and let you know. Sounds yummy! What does the vinegar do exactly?


almost 2 years ago meganvt01

It reacts with the baking powder to give the pudding some lift. Also an acid balance. I hope you like it!


almost 3 years ago Rivka

Meganvt01 - this is on my menu for the weekend. Can't wait to make it. What a lovely recipe!


almost 3 years ago Kitchen Butterfly

Congratulations - what a great recipe, it reminds me a bit of the British sticky toffee pudding. Much success.


almost 3 years ago Midge

Congrats meganvt01! Sounds super delicious.


almost 3 years ago Christina @ Christina's Cucina

A version of sticky toffee pudding...sounds good.


almost 3 years ago TheWimpyVegetarian

Oh I'm thrilled you're in the finalist circle!!! I was one of the lucky ones to test your recipe and just loved it!!! Many congratulations!!!


almost 3 years ago susan g

Sounds delicious! (You do mean 2 T butter, I believe?)


almost 3 years ago meganvt01

Thanks Susan! Good catch on the ingredients :)