Sticky Date & Pecan Pudding For 2

Preheat oven to 350˚F.

In a small bowl, whisk together flour, pecans, sugar, baking powder and salt.

In a 6 ½- to 8-inch cast-iron or oven-proof stainless steel pan, melt butter over medium heat, then add dates. Cook until dates are sticky and butter is fragrant, about 2 minutes. Remove from heat and stir in milk to combine. Gradually add pecan mixture until incorporated. Spread batter evenly across the bottom of the pan. Sprinkle brown sugar on top and pat to make a flat layer. Pour hot water over the sugar and immediately place in the oven.

Bake until cake has risen to the top and molten caramel bubbles at sides, about 20 minutes.

Remove from oven and sprinkle with flaky sea salt. Scoop vanilla ice cream into the center and serve immediately.