Last Updated on 2 months by Neha Deshmukh

Date & Caramel Pudding Recipe – Easy Indian-Style Steamed Dessert

Introduction

Oh, puddings! They just have a way of making everything feel a little bit cozy, don’t they? This Date & Caramel Pudding is one of those recipes I keep coming back to, especially when I’m craving something warm, comforting, and a little bit special. It’s inspired by the steamed desserts my nani (grandmother) used to make, but with a rich caramel twist. It’s surprisingly easy to make, and the results are absolutely divine. Trust me, you’ll want to add this one to your repertoire!

Why You’ll Love This Recipe

This isn’t your average pudding. It’s wonderfully moist, packed with the natural sweetness of dates, and drenched in a luscious homemade caramel sauce. It’s a beautiful balance of textures and flavors – soft, chewy, and utterly decadent. Plus, it’s a fantastic way to impress your family and friends without spending hours in the kitchen. It’s a little bit fancy, a little bit comforting, and a whole lot delicious!

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 175 gm pitted dates, chopped
• ¾ cup water
• 1 tsp baking soda
• 75 gm butter, softened
• ¼ cup brown sugar (for the pudding)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 170 gm all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 200 ml whipping cream
• ¼ cup brown sugar (for the caramel sauce)
• 60 gm butter
• ¼ tsp salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how this pudding turns out.

Dates: Variety & Quality

I prefer using Medjool dates for this recipe because they’re wonderfully soft and have a beautiful caramel-like flavor. However, any soft, plump dates will work. Just make sure they’re pitted!

Baking Soda: Importance of Freshness

This is a key ingredient for getting that lovely, light texture. Make sure your baking soda is fresh – if it’s been sitting in the pantry for ages, it might not work as effectively. A quick test? Drop a little into vinegar; if it fizzes, you’re good to go!

Butter: Salted vs. Unsalted – Which to Use?

I usually use salted butter for this recipe, as it adds a nice balance to the sweetness. If you’re using unsalted butter, you might want to add a pinch of extra salt to the pudding batter and caramel sauce.

Whipping Cream: Full Fat vs. Low Fat

For the caramel sauce, full-fat whipping cream really is the way to go. It creates a richer, smoother, and more stable sauce. You can use low-fat, but the sauce might be a little thinner.

Flour: All-Purpose Flour & Substitutions

All-purpose flour works perfectly here. If you’re looking for a gluten-free option, see the “Variations” section below!

Spices: Exploring Vanilla Extract Variations

Vanilla extract is classic, but feel free to experiment! A dash of almond extract or even a tiny pinch of cardamom can add a lovely complexity.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s get those dates ready. Combine the chopped dates and water in a saucepan. Bring it to a boil, then stir in the baking soda. You’ll see it bubble up – that’s good! Remove from the heat and let it sit for about 15 minutes. Then, mash the dates until you have a smooth paste.
2. Preheat your oven to 180°C (350°F). Grease six ramekins (about 175ml capacity) and place them in a roasting tray. This is important for the water bath!
3. In a mixing bowl, cream together the softened butter and brown sugar until it’s light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients and the date mixture into the butter mixture until everything is just combined. Don’t overmix!
5. Divide the batter evenly among the prepared ramekins, filling each about two-thirds full. Now, carefully pour hot water into the roasting tray, reaching about 1 inch up the sides of the ramekins. This creates a gentle steaming effect.
6. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
7. Remove the ramekins from the oven and let them cool on a wire rack for about 10 minutes.
8. While the puddings are cooling, let’s make the caramel sauce. Combine the whipping cream, brown sugar, butter, and salt in a saucepan. Cook over low heat, stirring constantly, until it’s smooth and thickened.
9. Carefully invert each pudding onto a serving plate. Generously drizzle with the warm caramel sauce and top with a scoop of vanilla ice cream. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this pudding perfect every time:

Achieving the Perfect Pudding Texture

Don’t overmix the batter! Overmixing develops the gluten in the flour, which can result in a tough pudding.

Preventing Sticking & Ensuring Easy Inversion

Greasing the ramekins really well is key. You can also dust them with a little flour after greasing.

Caramel Sauce Consistency – Troubleshooting

If your caramel sauce is too thick, add a splash more cream. If it’s too thin, continue cooking it for a few more minutes, stirring constantly.

Date Preparation for Smoothness

If your dates are a little dry, soak them in warm water for about 10 minutes before chopping. This will make them easier to mash.

Variations

Want to switch things up? Here are a few ideas:

Vegan Date & Caramel Pudding

Substitute the butter with vegan butter, the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use plant-based whipping cream.

Gluten-Free Date & Caramel Pudding

Use a gluten-free all-purpose flour blend. I like one that contains xanthan gum for a better texture.

Spice Level: Adding a Hint of Cardamom or Cinnamon

My friend, Priya, loves adding a ¼ teaspoon of ground cardamom to the pudding batter. It adds a beautiful warmth! A pinch of cinnamon is also lovely.

Festival Adaptations: Diwali or Christmas Special

During Diwali, I sometimes add a few chopped nuts like pistachios or almonds to the batter. For Christmas, a sprinkle of nutmeg is divine.

Serving Suggestions

This pudding is wonderful on its own, but here are a few ideas to elevate it:

• A scoop of vanilla ice cream is a classic pairing.
• A dollop of whipped cream and a sprinkle of chopped nuts.
• A drizzle of chocolate sauce for the chocolate lovers!
• Serve with a cup of masala chai for the ultimate Indian dessert experience.

Storage Instructions

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. The caramel sauce can be stored separately in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

Can I make this pudding ahead of time?

Yes, you can! You can prepare the pudding batter ahead of time and store it in the refrigerator for up to 24 hours. Just bake it when you’re ready to serve.

What if I don’t have ramekins? What can I use?

You can use oven-safe mugs or small bowls. Just make sure they’re well-greased.

Can I use a different type of sugar for the caramel sauce?

You can, but brown sugar gives the caramel a lovely depth of flavor. Granulated sugar will work in a pinch.

How do I know when the caramel sauce is ready?

The caramel sauce is ready when it’s smooth, thickened, and a beautiful golden-brown color. It should coat the back of a spoon.

What’s the best way to reheat leftover pudding?

Gently reheat in the microwave for 30-60 seconds, or in a preheated oven at 150°C (300°F) for about 10-15 minutes.