Date brownie pudding

Date Brownie Pudding

During Ramadan, especially when I’m preparing iftar, dessert often needs to be comforting but not complicated. Something warm, familiar, and generous — the kind of sweet that quietly rounds out the meal rather than stealing the spotlight.

This pudding came together on one of those days when time was short and expectations were high. I kept thinking about the pudding challenges on The Great British Bake Off — those old-fashioned, spoonable desserts that feel like a warm hug. And of course, dates felt like the obvious place to start.

Medjool dates bring a deep, natural sweetness and a soft, almost caramel-like richness that works beautifully here. The result sits somewhere between a brownie and a pudding: rich, gooey, and deeply comforting. Warm from the oven, it’s the kind of dessert that asks to be shared — preferably with cold cream or vanilla ice cream melting slowly on top.

It’s become one of those recipes I come back to during Ramadan. Simple, generous, and quietly indulgent — exactly what I want on the table at iftar.

Date Brownie Pudding

Serves 6–8

Ingredients

Pudding

• ½ cup (100 g) Medjool dates, pitted

• ⅓ cup (80 ml) boiling water

• ½ teaspoon baking soda

• ¾ cup + 1 tablespoon (200 g) unsalted butter, melted and cooled

  (plus extra for greasing)

• 4 large eggs

• 1¾ cups (340 g) granulated sugar

• 1 cup (85 g) cocoa powder

• ⅔ cup (85 g) all-purpose flour

• ½ teaspoon ground cardamom

• 1 teaspoon vanilla extract (good quality)

• 1 tablespoon ground coffee mixed with 1 tablespoon boiling water

Topping (optional)

• ⅓ cup (50 g) pistachios, roughly chopped

• Dried rose petals

• Sea salt

To serve

• Vanilla ice cream or cold cream

Instructions

1. Preheat the oven

   Preheat to 160°C (320°F).

   Butter a 9 × 6 inch (23 × 15 cm) baking dish and set aside.

2. Prepare the dates

   Place the dates in a small bowl. Pour over the boiling water, add the baking soda, and set aside to soften.

3. Prepare the dry ingredients

   Sift the cocoa powder and flour together and set aside.

4. Whip the eggs and sugar

   In a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5–10 minutes, until pale, thick, and light.

5. Add flavorings and dry ingredients

   Reduce the speed to low. Add the vanilla and ground coffee, then gently mix in the cocoa and flour mixture until just combined.

6. Add butter and dates

   Slowly pour in the melted butter and mix until incorporated.

   Mash the softened dates with a fork until very soft, then fold them into the batter.

7. Assemble

   Pour the mixture into the prepared baking dish. Scatter the pistachios over the top, if using.

8. Bake in a water bath

   Place the dish into a larger roasting pan. Carefully pour warm water into the roasting pan until it reaches halfway up the sides of the baking dish.

9. Bake

   Bake for 35–40 minutes, until the edges are set but the center is still soft and pudding-like.

10. Serve

    Sprinkle lightly with sea salt and rose petals, if using.

    Serve warm with vanilla ice cream or cold cream.

serves 6-8 persons

Pour the mixture into the buttered casserole, scatter chopped pistachio on top of the mixture.
and place it in a larger baking pan or roasting pan . Gently, pour warm water in the roasting pan until it comes halfway up the side of the dish.

place it into the oven carefully , 50-60 minutes until the top is firm and when the wooden skewers inserted and comes out wet. serve it hot with vanilla ice cream and rose petals if desired.