Dessert

Yotam Ottolenghi's sticky date and pecan pudding

Name: Yotam Ottolenghi's sticky date and pecan pudding recipe
Yield: 8
Ingredients: 225g Pitted Dates, finely chopped; 180ml water; 115g unsalted butter, plus 55g extra, both cut into 2.5cm cubes and softened to room temperature; 120g dark brown sugar, plus 180g extra; 2 large eggs, at room temperature; 235g plain flour; 2 tsp baking powder; 2 tsp pumpkin spice mix (see note); 90g pecan; 60ml date; 240g sour cream

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by Yotam Ottolenghi

Jun 04, 2025

This sticky date and pecan pudding is a decadent dessert that combines the best of both the classic sticky toffee pudding and a self-saucing pudding. Served fresh from the oven with a dollop of sour cream, this pudding delivers a delightful combination of sweet, salty and tangy flavours in every bite.

Recipe note: You’ll need a 20cm x 26cm 1.5L baking dish.

225g Woolworths Pitted Dates, finely chopped
3/4 cups (180ml) boiling water, plus 1 cup (250ml) extra
115g unsalted butter, plus 55g extra, both cut into 2.5cm cubes and softened to room temperature
120g dark brown sugar, plus 180g extra
2 large eggs, at room temperature
235g plain flour
2 tsp baking powder
2 tsp pumpkin spice mix (see note)
3/4 cup (90g) roughly chopped pecans
1/4 cup (60ml) date syrup (from specialty grocers and selected supermarkets)
1 cup (240g) sour cream

Method

1.

Mix the dates with 3/4 cup (180ml) boiling water in a heatproof bowl and set aside for 10 minutes to soften, then mash with a fork to form a paste.
2.

Meanwhile, beat butter and sugar in a medium bowl using handheld electric beaters on medium speed until light and fluffy, scraping down the side of the bowl with a spatula halfway through, around 5 minutes. Whisk in the eggs, then fold in the soaked date mixture. Add the flour, baking powder, pumpkin spice and 1 1/2 tsp salt flakes, then fold through until combined.
3.

Preheat oven to 180°C/160°C fan-forced.
4.

Transfer mixture to a 20cm x 26cm 1.5L baking dish, using a spatula to spread into an even layer, and scatter the pecans, 2 tbs date syrup and extra butter and sugar on top. (If you’re preparing this in advance, you can refrigerate it at this stage, up to 8 hours in advance of baking.)
5.

Pour the extra boiling water over the cake mixture. Bake for 35-40 minutes, until caramel is bubbling up the sides of the cake and the cake is set in the centre. Remove from the oven and stand for 10 minutes to rest before serving.
6.

Marble the remaining 1 tbs date syrup through the sour cream and serve alongside the pudding.

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Recipe Notes

You can make your own pumpkin spice mix. For 1 1/2 tbs spice mix, combine 3 tsp ground cinnamon with 1 tsp ground ginger, 1/2 tsp each ground nutmeg and ground cloves and 1/4 tsp ground allspice. Use leftovers in carrot cake or make a spiced shortbread.