Date brownie pudding

As I prepared for an iftar feast during Ramadan, I found myself in need of a quick dessert to round out the meal. Inspired by The Great British Bake Off's pudding challenge, I decided to create a new classic pudding using dates as the star ingredient.

After scouring through various recipes and gathering the necessary ingredients, I set to work in the kitchen, determined to create a dessert that would leave a lasting impression on my guests. As the delightful aroma of baking filled the air, I anxiously awaited the verdict from my family and friends.

The resulting dessert was a resounding success, with its warm and comforting flavors delighting all who tried it. Using medjool dates, I was able to create a dessert that truly encapsulated the essence of a warm hug in a bowl. The rich, gooey texture of the date brownie pudding paired perfectly with the subtle sweetness of the dates, creating a truly indulgent treat that left everyone craving for more.

This date brownie pudding has become a staple in my dessert repertoire, and I hope that it brings as much joy and comfort to your table as it has to mine. As I continue to experiment with new flavors and ingredients, I am grateful for the endless possibilities that the world of baking has to offer. Ramadan may be a season of discipline and reflection, but it is also a time for creativity and celebration, and my date brownie pudding is a testament to that.

serves 6-8 persons

ingredients:

1/2 cup (100g) date or medjool ( pitted ).

1/3 cup (80ml) boiling water.

1/2 teaspoon baking soda.

3/4 cup + 1 tablespoon (200g) unsalted butter ( melted & cooled). and more for greasing.

4 large eggs.

1 3/4 cup (340g) granulated sugar.

1 cup  (85g) cocoa powder.

2/3 cup (85g) all purpose flour.

1/2 teaspoon ground cardamom

1 tsp vanilla extract ( good quality or beans from half vanilla pod.

1 tablespoon ground Coffee.

for topping :

1/3 cup (50g) roughly chopped pistachios and more if desired ( optional)

Rose petals ( optional)

sea salt

for serving:

vanilla ice cream or cold cream

INSTRUCTIONS:

Preheat the oven to 160c./ 320f

butter a 9x6 inches (23 x 15cm)casserole or baking pan, set a side.

Place the date in a small bowl and pour in the boiling water and mix in baking soda. Set aside for later.

Sift the cocoa powder and flour together and set aside.

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

Reduce the speed and gently add vanilla, coffee, cocoa powder, and flour mixture.
Mix very slowly until everything is well combined.
Slowly pour in the butter and mix again just until combined, mash the dates with fork until mushy and fold in to the brownie mixture until incorporated.

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.