Description
A delightful dessert combining the rich flavors of dates and the sweetness of pears, topped with a luscious caramel sauce.
Ingredients
Scale
- 200 g (1 ½ cups) pitted dates, chopped
- 250 ml (1 cup) boiling water
- 1 tsp baking soda
- 200 g (1 ⅔ cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 115 g (½ cup) unsalted butter, softened
- 150 g (¾ cup) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 medium pears (about 200 g / 1 ½ cups), peeled and finely chopped
- 100 g (½ cup) brown sugar
- 60 g (¼ cup) unsalted butter
- 120 ml (½ cup) heavy cream
- ½ tsp vanilla extract
Instructions
- Chop the pitted dates and pears, and set aside.
- In a large mixing bowl, combine boiling water and chopped dates, stir in baking soda, and let sit for 10 minutes.
- In another bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
- Cream softened butter and brown sugar until light and fluffy, then add eggs one at a time and mix well.
- Stir in vanilla extract, then mix in the date mixture.
- Fold in the flour mixture until just combined, then gently fold in the chopped pears.
- Pour the batter into a prepared baking dish and bake at 180°C (350°F) for 35-40 minutes.
- While baking, prepare the caramel sauce by melting butter and brown sugar, then adding heavy cream and vanilla extract until smooth.
- Allow the pudding to cool slightly before serving with warm caramel sauce.
Notes
- Choose ripe pears for the best flavor.
- Store leftovers in the refrigerator for up to three days.
- Reheat individual portions in the microwave or oven before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Sticky Pear and Date Pudding, dessert, caramel sauce, baking