16 sweet ways with dates (and yes, there's pudding)

Is there anything more indulgent than a sticky date pudding swimming in rich butterscotch sauce? How about a spongey sesame, date and banana cake layered with thick cream cheese icing? The natural sweetness from the stone fruit lends itself to a wide variety of desserts, providing rich flavours and decadent textures to every recipe. From cakes and puddings, to slices, and even healthy raw snacks, make your day a little sweeter with dates.

by delicious. team

delicious. team

Nov 02, 2022

Boozy sticky date pudding with brown butter sauce

"The perfect winter dessert that’s so easy to indulge in. The brown butter sauce adds such a warm flavour." – Carina La Delfa. You’ll need a 6-cup (1.5L) capacity baking dish for this recipe.

Golden syrup sticky date pudding

This comforting pudding is exactly what you need on a cold night. Golden syrup caramel sauce provides the perfect finishing touch to a classic dessert that's sure to be a family winter favourite.

Ottolenghi's sesame, date and banana cake

Though this cake is full of dates, bananas and tahini, it’s surprisingly light. You can serve it warm, if you like, with the tahini cream cheese and banana slices alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake. It’s also worth seeking out local or artisanal tahini.

Sticky date pudding

You can't beat a warm pudding when cool weather approaches, and this easy sticky date pudding recipe is one you'll never tire of. Get your spoon at the ready and prepare to dig into soft, pillowy pudding oozing with warm, rich caramel sauce. A perfect dessert for winter, this deliciously easy sticky date pudding will be your new staple.

Banana and date pudding with hazelnut butterscotch

This banana and date pudding is elevated by the ultimate combination of hazelnut and butterscotch.

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls. Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue. Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves. Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish. What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature. Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream. Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup. Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova. Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish. Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base. Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav. It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking. How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks. If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly Lemon and lime tart Passionfruit cheesecake slice

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Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

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Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

Tahini, date and chocolate pudding

Credit: Laura Edwards

"This is a warm, sweet, sticky pudding that’s the sort of dessert you scooch over to the sofa for. Think sticky toffee pud but a little different. The tahini brings a gorgeous nutty flavour and there’s a gentle hint of chocolate here that isn’t too overwhelming. Scoop this generously into bowls and let it soak up lots of toffee-like chocolate sauce." – Benjamina Ebuehi. This is an edited extract from I’ll Bring Dessert by Benjamina Ebuehi, published by Quadrille. Photography by Laura Edwards.

Date, maple and oat slice

This easy date, maple and oat slice recipe is the perfect quick bake, ideal for weeknights or a relaxed afternoon tea. The crumbly oat base creates a delicious platform for the rich and sticky date centre, with the maple syrup adding a delicate touch of sweetness to top it off. Simple, fast and perfect for all ages, this simple slice recipe is one to keep on hand. Recipe note: You’ll need a 20cm square cake pan.

Fig and date shortbread slice

The most perfectly short shortbread encases a chai-spiced fig and date filling in this nostalgia-tinged tea treat.

Sticky date cake with salted caramel buttercream

“This cake encompasses everything we all love about sticky date pudding, turned on its head and presented as a gorgeous celebration cake. It’s the cake you never knew you needed, but if you’re a pud-lover like I am, this is the birthday cake for you. My top tip: make the caramel sauce ahead of time (1-2 days) and leave it at room temperature to cool completely before attempting the buttercream.” – Emelia Jackson

Orange blossom semolina pudding with date and honey puree

This indulgent Middle Eastern dessert can be made vegan by replacing natural yoghurt with a coconut alternative.

Make a date with this sticky date pudding and banana praline tonight

Sticky date pudding with banana praline

There are sticky date puddings and then there's this moreish version with banana praline.

Yotam Ottolenghi's upside-down date cake with marmalade

Yotam Ottolenghi proves there’s nothing sweeter than a nostalgic upside-down cake, re-imagined here with a marmalade you’ll want to spread on everything.

Forgotten date cake recipe

“This recipe is my mother’s invention and when I asked her for the recipe, she couldn’t remember having made this cake. She was convinced it was one of her friends’ recipes! It was only after a friend found a recipe, written in my mother’s penmanship, that she believed this recipe was hers.”- Anas Atassi.