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Sticky Rice Pudding

June 17, 2021
Photo by the authorPhoto by the author

We all have our own madeleine, that cake or cookie that evokes a deep, visceral sense of nostalgia. Sticky date pudding is probably mine. One bite of this sweet, gooey dessert and I’m back in the old country (AKA Australia).

Featured in: Sticky Date Pudding For Rosh Hashanah

Great for: Rosh Hashanah


For the pudding

  • 1 ¾cups packed pitted dates (about 10 ounces)
  • 2cups water (optional: 1 cup pomegranate juice + 1 cup water—the tartness of the pomegranate juice is a nice contrast to the sweetness of the cake, giving it deeper, more fruity flavor)
  • 1 ½teaspoons baking soda
  • 2cups all-purpose flour
  • ½teaspoon baking powder
  • ½teaspoon salt
  • ¾stick (6 tablespoons) unsalted butter, softened
  • 1cup brown sugar (you can reduce to 1/2 cup if you don’t want it so sweet — recommended if you’re using pomegranate juice)
  • 3large eggs

For the sauce

  • 1 ¼sticks (about 10 tablespoons) unsalted butter
  • 1 ½cups brown sugar
  • 1cup heavy cream


To make the Sticky Rice Pudding

  • Step 1

    Preheat oven to 375°F and butter an 8-inch square baking pan. Line base with parchment paper and lightly butter that too.

  • Step 2

    Coarsely chop dates. Put dates, water, and pomegranate juice in a saucepan and simmer (uncovered) for 5 minutes. Remove pan from heat. Add baking soda. The mixture will turn dark green and frothy. Be not alarmed, this is normal! (If you have a child handy, they will probably delight in overseeing this step.) Let the mixture stand for 15-20 mins.

  • Step 3

    Then: In a medium sized bowl, sift the flour, baking powder and salt. In a larger bowl, beat the butter and sugar together with an electric mixer. (You might want to use your fingers to break up the sugar clumps.) Add eggs one at a time, beating well after each addition. Add the flour mixture in three batches, beating after each addition until just combined.

  • Step 4

    Now you can add in the date mixture. If you’ve used pomegranate juice, it will turn the batter a dark browny-green—which sounds gross, I know, but trust me, it will be delicious—otherwise it will turn brown. Stir with a wooden spoon until just combined.

  • Step 5

    Pour the batter (which should be pretty runny) into the prepared baking pan, and set that pan in a larger baking pan. Add boiling water to larger pan so that it reaches halfway up the sides of the smaller pan. Bake until a tester comes out clean, about 50 minutes. (You might need more time, depending on your oven.) When the pudding is done, remove the smaller pan from the water bath and let it cool.

  • Step 6

    Now you can make your sauce!

  • Step 7

    Melt the butter, cream and sugar over moderate heat. Bring the mixture to a boil and cook for 5 minutes to thicken. (Give it a bit of a stir.) Let the sauce cool to warm. Prick the top of the cake here and there with a fork so that sauce can seep in (mmm!), then pour it over the cake. Serve with vanilla ice-cream (or plain coconut ice-cream if pareve).

  • Eat. Enjoy. Do not tell cardiologist.

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