Description
A rich and moist British dessert made with dates and topped with a luscious toffee sauce, perfect for cozy evenings.
Ingredients
- 1 cup pitted dates, chopped
- 1 tsp baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a bowl, combine chopped dates and baking soda. Pour boiling water over them and let sit for 10 minutes.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Stir in the flour, baking powder, and salt.
- Mash the soaked dates slightly and mix into the batter.
- Pour the batter into the prepared dish and bake for 30–35 minutes or until a toothpick comes out clean.
- While pudding bakes, make the toffee sauce: in a saucepan, melt butter, then add brown sugar and cream. Bring to a boil and simmer for 5 minutes, stirring constantly. Add vanilla.
- Poke holes in the warm pudding and pour some toffee sauce over it. Let absorb before serving with more sauce.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- Pudding can be made a day ahead and reheated.
- You can use Medjool dates for richer flavor.