A decadent, moist dessert infused with rich toffee flavors—ideal for cozy nights or festive gatherings.
Ingredients
For the Pudding:
- 250g pitted dates, chopped
- 250ml boiling water
- 5ml baking soda
- 315g all-purpose flour
- 5ml baking powder
- 1.25ml salt
- 60g unsalted butter, softened
- 180g granulated sugar
- 2 large eggs
- 5ml vanilla extract
For the Toffee Sauce:
- 115g unsalted butter
- 250g brown sugar
- 250ml heavy cream
- 5ml vanilla extract
Instructions
Prepare the Dates:
- Preheat the Oven: Set your oven to 175°C and grease a 20x20cm baking dish.
- Soften the Dates: Mix the chopped dates with boiling water, then stir in the baking soda. Let the mixture sit for 10 minutes until the dates soften and form a thick consistency.
Make the Pudding Batter:
- Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: Beat the butter and sugar until light and fluffy. Add eggs one by one, mixing well after each addition. Stir in the vanilla extract.
- Mix Everything Together: Gradually fold in the dry ingredients, alternating with the softened date mixture, until fully blended.
Bake the Pudding:
- Bake: Pour the batter into the prepared dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let It Rest: Allow the pudding to sit while you prepare the toffee sauce.
Make the Toffee Sauce:
- Simmer: In a saucepan over medium heat, melt the butter, then stir in brown sugar and heavy cream. Simmer for 3-4 minutes until slightly thickened. Stir in the vanilla extract.
Assemble and Serve:
- Infuse the Pudding: Poke small holes all over the warm pudding and pour half of the warm toffee sauce on top. Let it soak for about 10 minutes.
- Serve: Slice and serve warm with the remaining toffee sauce. For an extra treat, pair it with vanilla ice cream or whipped cream.
Enjoy every indulgent bite!