Medjool date and cardamom pudding

Medjool date and cardamom pudding

How to Cook Desserts
Peter Cassidy

You will need an 850ml pudding basin.


Quantity Ingredient
120g butter, softened, plus extra to grease
35g date syrup
40g golden syrup
3 teaspoons fresh white breadcrumbs
3 cardamom pods
or 1/2 teaspoon ground cardamom
120g soft dark brown sugar
1 lemon
2 large eggs, at room temperature
8 medjool dates
120g self-raising flour


  1. Grease the pudding basin well with butter. Prepare the saucepan for steaming and the cover for the pudding. Combine the 2 syrups in the bottom of the basin and sprinkle over the breadcrumbs.
  2. Crack open the cardamom pods and extract the seeds, then grind the seeds to a powder, using a pestle and mortar.
  3. Cream the butter and sugar in a large bowl until pale and fluffy. Finely grate the zest from half of the lemon and stir into the mixture.
  4. Beat the eggs lightly in a separate bowl to loosen and gradually add to the creamed butter and sugar, beating well after each addition.
  5. Remove the stones from the dates, then coarsely chop them and stir into the mixture.
  6. Sift the flour and cardamom together and carefully fold into the mixture with a large metal spoon.
  7. Spoon the mixture into the pudding basin and level the surface. Cover with the greaseproof paper and foil and secure under the rim.
  8. Place the pudding basin on the trivet in the steamer and pour in enough boiling water to come at least halfway up the sides of the basin (not touching the foil). Place the pan over a medium heat and ensure the water is bubbling gently, but still not coming into contact with the foil. Put the lid on the pan and steam the pudding for 2–2¼ hours, checking the water level in the saucepan frequently and topping up with hot water to ensure it doesn’t burn dry and no heat is lost.
  9. Lift the pudding out of the steamer and remove the string, foil and greaseproof paper. Wearing oven gloves, invert a serving dish over the bowl and turn both over together. Give the pudding basin a sharp shake, which should release the pudding, then carefully remove the basin. Serve with Greek yoghurt, sweetened with a little runny honey.


  • To make individual sponges, butter 6 individual pudding basins or dariole moulds and put 1 tbsp mixed date syrup and golden syrup and 1 tsp breadcrumbs in the bottom of each. Divide the mixture between them and proceed as for the main recipe, covering them individually with foil and greaseproof paper. (As this is time-consuming, you might prefer to use heatproof plastic pudding basins with snap-on lids.) Reduce the cooking time to 30 minutes.
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