STICKY DATE AND HALVA PUDDING

FOR THE TAHINI CARAMEL

• 2 1/2 tablespoons tahini

• 2 tablespoons water

• 3/4 cup sugar

• 1/2 cup heavy cream, at room temperature

• 3 tablespoons butter, at room temperature

• 1 teaspoon flaky sea salt or 1/2 teaspoon kosher salt

FOR THE PUDDING

• 6 ounces Medjool dates (weighed without pits), roughly chopped

• 1/2 cup plus 1 tablespoon boiling water

• 2 tablespoons strong brewed coffee

• 1/2 teaspoon vanilla extract

• 3/4 teaspoon baking soda

• 5 tablespoons unsalted butter, at room temperature

• 3/4 cup sugar

• 2 eggs

• 1 3/8 cups (175 grams) all-purpose flour

• 2 teaspoons baking powder

• 2 tablespoons lightly toasted sesame seeds

• 3 ounces halva, crumbled

TO SERVE

• a few pinches of lightly toasted sesame seeds

Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with papers and spray with Pam.

MAKE THE CARAMEL

Whisk the tahini and water until smooth. Set aside. Caramelize the sugar (HELP IS ON THE WAY). Remove from heat and add the cream and butter. When the sputtering subsides, add the tahini and salt.

MAKE THE PUDDINGS

Soak the dates in the water, coffee, vanilla, and baking soda. Meanwhile, in a stand mixer cream the butter and sugar on the paddle attachment. When light and fluffy, add the eggs one at a time. Whisk the flour, baking powder, and sesame seeds together and add in thirds. Add the dates with all their liquid, and the crumbled halva.

Spoon into the muffin cups and bake until a skewer tests clean, about 22-25 minutes. Let cool slightly, then remove the muffin papers. Trim any crisp edges, turn them upside down (now they’re cakes), and spoon tahini caramel on top. Garnish with sesame seeds.