Sticky Date Pudding and Ice Cream Recipe
This irresistibly sticky pudding showcases dates and honey in perfect harmony, with warming cinnamon and cardamom adding depth to every mouthful. The tender, moist sponge studded with sweet dates pairs beautifully with cold milk ice cream creating an addictive hot and cold contrast.
Ingredients
- For the sticky date pudding:
- 100g Medjool dates, pitted and finely chopped (about 5 large dates)
- 60ml boiling water
- ½ teaspoon bicarbonate of soda
- 40g unsalted butter, softened to room temperature, plus extra for greasing
- 2 tablespoons golden honey, plus extra for drizzling
- 1 large egg, at room temperature
- 60g barley flour, sifted (or wholemeal flour if unavailable)
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ⅛ teaspoon black seeds (nigella seeds), lightly crushed
- Pinch of sea salt
- 1 tablespoon extra virgin olive oil
- For the honey drizzle:
- 2 tablespoons golden honey
- 1 tablespoon butter
- 1 tablespoon whole milk
- For serving:
- 30g blanched almonds, roughly chopped and toasted
- 2 generous scoops milk ice cream, about 100g per serving
Directions
Step 1
Preheat your oven to 180°C/350°F and generously butter two individual 200ml ramekins or one small baking dish, making sure to get into all the corners. Place the chopped dates in a small heatproof bowl and pour over the boiling water, then stir in the bicarbonate of soda (don't be alarmed when it fizzes up, this is exactly what we want). Set this aside to soak for 10 minutes until the dates are beautifully soft and the mixture has cooled slightly. This softening process is crucial for creating that signature sticky texture throughout the pudding.
Step 2
In a mixing bowl, beat together the softened butter and honey using a wooden spoon or electric whisk for about 2 minutes until light and fluffy with a pale, creamy colour. This beating incorporates air which helps create a lighter texture in your pudding. Crack in the egg and beat vigorously for another minute until completely combined and the mixture looks smooth and glossy. If it looks slightly curdled, don't worry, it'll come together when you add the flour.
Step 3
In a separate small bowl, combine the sifted barley flour, baking powder, cinnamon, cardamom, crushed black seeds, and salt, whisking them together with a fork to ensure even distribution of the spices. Add half of this flour mixture to your butter mixture and fold gently with a spatula using a figure-eight motion until just combined. Pour in the olive oil and the soaked date mixture (including all the lovely soaking liquid), then add the remaining flour mixture. Fold everything together gently but thoroughly until you have a thick, glossy batter with no flour streaks visible, being careful not to overmix as this can make the pudding tough.
Step 4
Divide the batter evenly between your prepared ramekins, filling them about three-quarters full to allow room for rising. Tap each ramekin gently on the counter twice to release any air bubbles. Place the ramekins on a baking tray for easy handling and slide into your preheated oven on the middle rack. Bake for 30-35 minutes until the puddings are risen, golden brown on top, and a skewer inserted into the centre comes out with just a few moist crumbs attached (not wet batter, but not completely clean either, this is where the magic happens for that sticky texture).
Step 5
Whilst the puddings are baking, prepare your honey drizzle by combining the honey, butter, and milk in a small saucepan over low heat. Stir gently for 2-3 minutes until the butter has melted completely and everything has combined into a smooth, glossy syrup that coats the back of your spoon. Keep this warm on the lowest heat, stirring occasionally. Toast your chopped almonds in a dry frying pan over medium heat for 2-3 minutes, shaking the pan frequently, until they're golden and smell absolutely incredible with a nutty aroma, then set aside to cool.
Step 6
When the puddings are done, remove them from the oven and let them rest in their ramekins for just 2 minutes to settle slightly. Using a skewer or thin knife, poke about 8-10 holes all over the surface of each pudding, going about halfway down. Immediately pour half of your warm honey drizzle over each pudding, watching as it seeps into those holes and soaks through the sponge. This creates pockets of sweetness and that essential sticky texture we're after. Let the puddings sit for another 3-4 minutes to absorb all that gorgeous syrup.
Step 7
To serve, you can either present the puddings in their ramekins for a rustic feel, or carefully run a thin knife around the edge of each ramekin and turn them out onto serving plates for a more elegant presentation. If turning out, place your serving plate on top of the ramekin, hold them together firmly, flip confidently, give a gentle shake, and lift the ramekin away to reveal your beautiful golden pudding.
Step 8
Working quickly whilst the puddings are still gloriously warm and steaming, place a generous scoop of milk ice cream right on top of each pudding, letting it start to melt immediately into the warm sponge. Drizzle over any remaining honey syrup, scatter the toasted almonds generously across the top, and finish with an extra drizzle of honey if you're feeling indulgent. Serve immediately and watch as your guests dive in to experience that incredible contrast between the hot, sticky pudding and the cold, creamy ice cream. This is pure comfort food at its finest.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Butter
The Prophet ﷺ ordered leather sheets spread with dates, dried yogurt and butter.
Milk
The best object of charity is a she-camel or she-goat which gives plenty of milk.
Barley
The Messenger of Allah ﷺ would spend many consecutive nights and his family did not have supper, and most of the time their bread was barley bread.
Black Seeds
Use this black seed. For indeed it contains a cure for every disease except death.
Dates
In it are fruit, palm trees with date stalks.
Olives
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Olive Oil
Eat olive oil, and anoint with it, for it is from a blessed tree!
Honey
There is healing in three: a drink of honey, cupping, and cauterization with fire, but I forbid my nation from cauterization.
Water
Gabriel washed my heart with Zamzam water in a golden basin.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
Revitalising Pomegranate, Honey and Ginger Elixir Recipe
Fresh pomegranate seeds burst with tart sweetness, beautifully balanced by warming ginger and floral honey notes in this revitalising elixir. Served over ice with fragrant mint, each sip delivers a refreshing blend of flavours that awakens the senses.
Grass-Fed Butter Cookies with Dark Chocolate Chips and Milk Recipe
Buttery, melt-in-your-mouth biscuits studded with rich dark chocolate chips deliver pure indulgence with every bite. The grass-fed butter creates an extraordinary depth of flavour whilst the chocolate adds luxurious pockets of sweetness, perfect for dunking.
Coconut and Ginger Tilapia Curry Recipe
Flaky tilapia fillets nestle in a silky coconut sauce infused with warming ginger, aromatic spices, and fresh coriander. Each tender bite delivers layers of creamy richness balanced by zesty lime and gentle heat. Serve with fluffy basmati rice to soak up every drop.
Fragrant Garlic & Olive Oil Bread Dip Recipe
Fragrant garlic and Mediterranean herbs infuse golden olive oil in this luxurious bread dipping sauce. Warm crusty bread eagerly soaks up the aromatic flavours, whilst delicate sea salt flakes add a gentle sparkle. A rustic Italian classic that delights the palate.
Creamy Barley Talbina with Warm Spices Recipe
Silky smooth barley flour simmers into a velvety porridge, sweetened with golden honey and perfumed with warming cinnamon and cardamom. Each spoonful delivers comforting warmth and gentle sweetness that soothes both body and soul, creating pure bliss in a bowl.
Wet Date and Watermelon Cooling Bites Recipe
Sweet, succulent dates meet refreshingly crisp watermelon in these stunning little bites that burst with natural sugars and hydrating juice. The chewy caramel richness of dates contrasts beautifully with cool, juicy watermelon creating the perfect balance.
