Baking

Tahini, date and chocolate pudding

Name: Tahini, date and chocolate pudding recipe
Yield: 6
Ingredients: 130g pitted medjool dates, roughly chopped; 200ml oat milk; 1 tsp bicarb soda; 80ml oil; 100g dark brown sugar; 50g caster sugar; 90g tahini; 50ml boiling water; 1 1/2 tsp apple cider vinegar; 150g plain flour; 20g cocoa powder; 1 tsp baking powder; 2 tsp ground ginger; 1/4 tsp ground cloves; 30.00 ml white sesame seeds; Ice cream, to serve; 200g dark brown sugar; 180ml thickened cream; 50g salted butter, chopped; 50g dark (70%) chocolate, chopped

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Tahini, date & chocolate pudding — Laura Edwards

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by Benjamina Ebuehi

Author

May 23, 2024

"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.

130g pitted medjool dates, roughly chopped
200ml oat milk
1 tsp bicarb soda
1/3 cup (80ml) neutral oil (such as sunflower or vegetable), plus extra, to grease
100g dark brown sugar
50g caster sugar
1/3 cup (90g) tahini, plus extra, to drizzle
50ml boiling water
1 1/2 tsp apple cider vinegar
1 cup (150g) plain flour
2 1/4 tbs (20g) Dutch cocoa powder
1 tsp baking powder
2 tsp ground ginger
1/4 tsp ground cloves
1 1/2 tbs white sesame seeds
Ice cream, to serve

Sauce

200g dark brown sugar
3/4 cup (180ml) thickened cream
50g salted butter, chopped
50g dark (70%) chocolate, chopped

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 26cm x 18cm, 10cm-deep oval baking dish.
2.

Place the dates and oat milk in a medium saucepan over medium heat. Cook, stirring occasionally, for 4-5 minutes until dates are well softened. Transfer to a food processor. Add bicarb and whiz until smooth.
3.

Place the oil, sugars and tahini in a medium bowl and mix to combine. Stir in the boiling water, then the date mixture and the vinegar.
4.

In a separate large bowl, whisk together the flour, cocoa powder, baking powder, ginger, cloves and 1/2 tsp fine salt. Make a well in the centre and pour in the tahini mixture, stirring until just combined.
5.

Pour batter into prepared dish. Sprinkle top with sesame seeds. Bake for 30-35 minutes until cooked when a skewer inserted at centre comes out clean.
6.

For the sauce, place the sugar, cream and butter in a small saucepan over medium heat. Cook, stirring constantly, until sugar dissolves, then let simmer for 2 minutes. Add chocolate and stir until melted, combined and smooth.
7.

Serve pudding warm with lots of sauce, an extra drizzle of tahini and ice cream.