Sticky Date Pudding
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Sticky Date Pudding

By 

Madison Skye

entertaining
About This Recipe

The dessert of date harvest season? Sticky date pudding, of course. Lush, jammy dates bake into a rich, moist sponge that’s as comforting as it is celebratory — crowned with a velvety, date-sweetened dark chocolate drizzle. No refined sugar, only the decadence of nature’s fruit. We love making it with Rancho Meladuco’s buttery California dates and Spring & Mulberry’s Pure Dark Chocolate for a pudding that feels timeless, nourishing, and utterly indulgent.

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Pure Dark
Pure Dark
How Many?

Sticky Date Pudding

By 

Madison Skye

entertaining
About This Recipe

The dessert of date harvest season? Sticky date pudding, of course. Lush, jammy dates bake into a rich, moist sponge that’s as comforting as it is celebratory — crowned with a velvety, date-sweetened dark chocolate drizzle. No refined sugar, only the decadence of nature’s fruit. We love making it with Rancho Meladuco’s buttery California dates and Spring & Mulberry’s Pure Dark Chocolate for a pudding that feels timeless, nourishing, and utterly indulgent.

Ingredients
Serving Size: 7 molds
1

Spring & Mulberry Pure Dark Bar
10

Rancho Meladuco pitted dates

1

teaspoon baking soda
1

cup boiling water
6

tablespoons unsalted butter
2

eggs
1 ¼

cups all purpose flour
1 ½

teaspoon baking powder
⅛

cup of date syrup
Directions
  1. Prepare oven. Preheat oven to 350°F. Grease 7 pudding molds (or ramekins) with butter or oil of choice.
  2. Mash dates. Place pitted dates in a bowl and sprinkle with baking soda. Pour boiling water over the top and let sit for 10 minutes. Mash well with a fork or potato masher until the mixture resembles a thick, porridge-like consistency.
  3. Make batter. Add butter, eggs, flour, baking powder, and date syrup to the mashed date mixture. Stir until fully incorporated and smooth.
  4. Fill molds. Spoon batter into the prepared pudding molds, filling each about two-thirds full.
  5. Bake. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Soak. Poke a few small holes in each pudding and drizzle with additional date syrup. Let sit 5–10 minutes to absorb.
  7. Prepare chocolate drizzle. Break the Spring & Mulberry Pure Dark Chocolate Bar into pieces and microwave in 30-second intervals, stirring between each, until smooth and glossy.
  8. Serve. Turn puddings out onto serving plates. Spoon over melted chocolate, drizzle with extra date syrup, and finish with a pinch of flaky sea salt. Serve warm.
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