Sticky date and halva puddings with tahini caramel

Name: Sticky date and halva puddings with tahini caramel
Yield: Makes 8 or 12 puddings, depending on size of tin
Cuisine: Israeli
Ingredients: 125 ml double cream, at room temperature; 45 g unsalted butter, at room temperature; 2 tbsp rose water (or 2 tbsp water, as an alternative); About 120 g crème fraîche (or yoghurt or soured cream); 1 tsp flaked sea salt; 150 g caster sugar; 2 eggs; ¾ tsp bicarbonate of soda; 75 g unsalted butter, at room temperature, plus extra for greasing; 85 g halva, roughly crumbled; 2½ tbsp tahini; 175 g self-raising flour, sifted; 2½ tbsp white sesame seeds; 180 g Medjool (or other good-quality) dates, pitted and roughly chopped (160g); ½ tsp vanilla extract; 2 tbsp strong brewed coffee; 140 ml boiling water

Preparation info

Makes
8 or 12
puddings, depending on size of tin

Difficulty
Medium

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

These little puddings – our take on sticky toffee pudding – are a knockout, best eaten warm with a spoon of crème fraîche, yoghurt or soured cream alongside.

Getting ahead: The puddings can be made ahead and stored in a sealed container for up to 2 days. Reheat in a microwave as they are or in a hot oven, wrapped in foil. They can also be frozen, for up to 2 months.

Shortcuts / playing around: We love the tahini-rose caramel drizzled on top, but the puddings wo

Ingredients

Asia
Palestine
Dessert
Vegetarian

Ingredients

Method