Description
A heavenly blend of sweet dates, bold coffee, and buttery caramel! This comforting pudding is soft, moist, and finished with a silky caramel sauce that makes every bite irresistible. Perfect for cozy nights or a special after-dinner treat.
Ingredients:
1 cup pitted dates, chopped
1 cup hot brewed coffee
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
For the caramel sauce:
1/2 cup brown sugar
1/4 cup unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C) and grease an 8-inch baking dish.
5 minutes
Combine chopped dates, hot coffee, and baking soda in a bowl; let soak until soft.
10 minutes
Cream together butter and brown sugar until fluffy, then add vanilla and egg, beating until smooth.
5 minutes
Sift in flour, baking powder, and salt; fold gently into the wet mixture.
4 minutes
Stir in the softened dates with their liquid until well combined.
3 minutes
Pour the batter into the prepared dish and bake until a skewer inserted in the center comes out clean.
30-35 minutes
For the sauce, melt brown sugar and butter in a small saucepan, whisk in cream, and simmer until thickened. Stir in vanilla.
8 minutes
Pour the warm caramel sauce over the pudding just before serving. Serve hot with extra sauce on the side!
2 minutes
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 360 kcal | Servings: 6 servings
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Step-by-Step Guide
Follow these detailed instructions for a perfect pudding. First, ensure your dates are finely chopped to integrate smoothly. Soaking them in the hot coffee with baking soda is crucial—it softens the dates and infuses the coffee flavor. While they soak, thoroughly cream the softened butter and brown sugar until light and fluffy; this incorporates air for a soft texture. Add the egg and vanilla, beating until just combined to avoid curdling. When folding in the sifted dry ingredients, use a gentle hand to prevent a tough pudding. The final batter will be quite wet. Bake until the top is springy and a skewer comes out with just a few moist crumbs. Let the pudding cool for 5 minutes before saucing.
Serving Suggestions
This rich pudding is versatile. Serve it warm, drenched in the caramel sauce, for the ultimate comfort dessert. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream provides a lovely temperature and texture contrast. For a gourmet touch, sprinkle with flaky sea salt or a dusting of instant espresso powder. It pairs wonderfully with a fresh cup of coffee or a glass of dessert wine.
How-to Summary
In short: Soak chopped dates in hot coffee and baking soda. Cream butter and sugar, then mix in egg and vanilla. Fold in dry ingredients, then the date mixture. Bake at 350°F (175°C) for 30-35 minutes. Simultaneously, make a caramel sauce by melting butter and brown sugar, whisking in cream, and simmering until thickened. Pour the warm sauce over the baked pudding and serve.
Frequently Asked Questions
Can I use instant coffee? Yes. Dissolve 1-2 teaspoons of instant coffee granules in 1 cup of hot water as a direct substitute for the brewed coffee.
How should I store leftovers? Store the pudding (without sauce) covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Store sauce separately in the fridge. Reheat gently before serving.
Can I make this pudding ahead of time? Absolutely. Bake the pudding a day in advance. Warm it in the oven and prepare the fresh caramel sauce just before serving for the best texture and flavor.
What can I use instead of dates? Prunes or dried figs are the best substitutes, though they will alter the flavor profile. Soak them in the hot coffee as directed.
Why did my caramel sauce turn grainy? Graininess occurs if the sugar isn’t fully dissolved. Ensure you melt the butter and sugar over medium-low heat, whisking constantly until completely smooth before adding the cream.
Common Mistakes to Avoid
- Using cold butter: It won’t cream properly with the sugar, leading to a dense pudding.
- Overmixing the batter after adding flour: This develops gluten, resulting in a tough, rubbery texture.
- Overbaking: The pudding continues to cook from residual heat. Remove it when a skewer shows moist crumbs, not completely clean.
- Adding cold cream to hot caramel: This can cause the sauce to seize. Let the cream sit out to take the chill off first.
- Pouring cold sauce over the pudding: The sauce should be warm to soak in beautifully and keep the dessert serving temperature consistent.
Conclusion
This Coffee Date Pudding with Caramel Sauce is a masterclass in comforting flavors. The deep, bitter notes of coffee and the earthy sweetness of dates create a sophisticated base, all brought together by a luxurious homemade caramel. By following the detailed guide and avoiding common pitfalls, you’ll create a dessert that feels both indulgent and homely. It’s the perfect, shareable treat to end any meal on a high note.