Sticky Date Pudding

with Creme Fraiche Ice Cream



Sticky Date Cake

Makes 10 mini cakes


1 1/4 cup pitted dates (about 1/2 lb)

1 3/4 tsp Baking Soda

1/3 cup water

4 oz butter, at room temperature

1/3 cup sugar

2 eggs, at room temp

1 1/2 cups all purpose flour

pinch of sea salt

2 tsp vanilla extract

1 1/2 tbsp baking powder.


Preheat oven to 350˚F. Prep 10 4 oz ramekins by spraying with non stick baking spray or coating with butter and flour.

In a food processor pulse dates until small chunks (listen for pits, if you hear any stop the machine and discard).

Add the processed dates to a pot and cover with water. Bring to a simmer and cook until soft. Remove from heat and carefully stir in baking soda (it will bubble). Set aside.

Meanwhile, cream together butter, sugar, vanilla and salt until light and fluffy.

Add eggs one at a time, scraping the bowl down after each addition.

Slowly add flour and continue, mixing until fully incorporated. Add the warm date mixture and stir until combined.

Add baking powder and fully incorporate, this will begin to bubble and inflate. Stir gently a few times, then fill the prepared ramekins a little over halfway. Bake for about 25 minutes, or until the surface springs back when tapped lightly

Pour a generous amount of soaking sauce (recipe below)on top and cool. Serve with Creme Fraiche Ice Cream (recipe below).

Soaking Sauce


6 oz butter

1 cup light brown sugar

3/4 cup heavy cream

3/4 tbsp Vanilla Extract


Combine the butter, sugar and cream in a medium-sized heavy bottomed sauce pan. Bring to a boil, then reduce heat and simmer for about 1 minute. Remove from heat and stir in the vanilla.

Creme Fraiche Ice Cream


2 cups creme fraiche

1 cup heavy cream

1 whole vanilla bean, split and scraped

1 cup sugar

Pinch kosher salt


Place all ingredients (except vanilla pod, reserve that for another use) in a high-powder blender and process until smooth. Chill for about 4 hours.

Pour into an ice cream maker and freeze according to manufacturer's instructions. Once churned, add to a freezer safe container and freeze for at least 4 hours, preferable overnight.

Ice Cream Adapted from Williams Sonoma