Description
A warm, cozy dessert featuring a moist date sponge and rich, buttery toffee sauce.
Ingredients
Scale
- 1 cup (150 g) pitted dates, chopped
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 4 tbsp (55 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar, packed
- 2 large eggs
- 1 1/4 cups (160 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 6 tbsp (85 g) unsalted butter (for toffee sauce)
- 3/4 cup (150 g) brown sugar (for toffee sauce)
- 3/4 cup (180 ml) heavy cream (or double cream)
- 1 tsp vanilla extract (for toffee sauce)
- Pinch of salt (for toffee sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or six ramekins.
- Put the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and let sit for 10 minutes.
- In a mixing bowl, cream the softened butter and brown sugar until light and smooth. Add eggs one at a time, beating after each, then stir in vanilla.
- Fold the flour, baking powder, and salt into the butter mixture, then gently stir in the soaked dates and any leftover liquid.
- Spoon the batter into the prepared dish or divide between ramekins. Bake for 25–30 minutes (or 18–22 minutes for ramekins) until a skewer comes out with a few moist crumbs.
- While the pudding bakes, melt butter for the sauce in a saucepan, add brown sugar, stir until dissolved, then carefully add the cream and simmer for 3–5 minutes.
- When the pudding is done, poke holes in the surface and pour half the warm toffee sauce over it. Let rest for 5 minutes.
- Serve warm with extra sauce spooned over each portion.
Notes
Use soft, moist dates for the best texture. Enjoy with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg