A rich, moist dessert soaked in a luscious toffee sauce, perfect for indulgent evenings or festive celebrations.
Ingredients:
For the Pudding:
250g chopped dates, pitted
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 to 175°C. Grease a 20x20cm baking dish or a similar-sized pan.
Soften the Dates: Combine chopped dates and boiling water in a bowl. Stir in baking soda and let sit for 10 minutes until the dates are soft and the mixture thickens slightly.
Make the Pudding Batter:
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Combine: Gradually fold in the dry ingredients, alternating with the softened date mixture, until fully incorporated.
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.
Cool Slightly: Let the pudding rest in the pan while preparing the toffee sauce.
Prepare the Toffee Sauce:
Simmer: In a saucepan over medium heat, melt butter. Add brown sugar and heavy cream, stirring constantly. Bring to a simmer and cook for 3-4 minutes until thickened slightly. Stir in vanilla extract.
Assemble and Serve:
Soak: Poke holes all over the warm pudding with a skewer. Pour half of the warm toffee sauce over the pudding, letting it soak in for about 10 minutes.
Serve: Slice and serve warm, drizzled with the remaining toffee sauce. Pair with vanilla ice cream or whipped cream for an extra treat!