Stovetop Date Pudding with Watermelon Reduction

1.In a medium saucepan, combine the chopped dates and whole milk. Heat over medium heat until the mixture is warm and the dates have softened, about 5 minutes. Stir occasionally to prevent sticking.

2.Remove the saucepan from heat and let the date mixture cool slightly. Once cooled, transfer it to a mixing bowl and mash the dates with a fork until mostly smooth, leaving some chunks for texture.

3.Add the melted butter, brown sugar, vanilla extract, and ground cinnamon to the date mixture. Stir until well combined.

4.In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5.Grease a medium-sized saucepan with a little butter or cooking spray. Pour the date pudding batter into the greased saucepan and spread it evenly.

6.Cover the saucepan with a lid and cook over low heat for about 25-30 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean. Check occasionally to ensure it does not burn on the bottom.

7.While the pudding is cooking, prepare the watermelon reduction. In a small saucepan, combine the cubed watermelon, honey, and lemon juice. Cook over medium heat for about 10-15 minutes, stirring occasionally, until the watermelon breaks down and the mixture thickens slightly. Remove from heat and strain through a fine mesh sieve to remove solids, if desired.

8.Once the pudding is cooked, remove it from the heat and let it cool for a few minutes. Cut into squares or scoop out servings with a spoon.

9.Serve the warm date pudding drizzled with the watermelon reduction and garnish with fresh mint leaves, if using.