Ingredients
For the pudding:
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1 ¼ cups (200g) pitted dates, finely chopped
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1 cup (240ml) boiling water
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1 tsp baking soda
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) brown sugar
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2 large eggs
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1 ½ cups (190g) all-purpose flour
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1 ½ tsp baking powder
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1 tsp vanilla extract
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¼ tsp salt
For the toffee sauce:
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1 cup (200g) brown sugar
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½ cup (120ml) heavy cream
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½ cup (115g) unsalted butter
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1 tsp vanilla extract
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A pinch of salt
Instructions
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Prepare the dates
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Place chopped dates in a bowl and pour boiling water over them.
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Stir in baking soda and let sit for 10 minutes, then mash into a paste.
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Make the batter
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Preheat oven to 350°F (175°C). Grease an 8-inch baking dish or individual ramekins.
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Beat butter and brown sugar until creamy. Add eggs one at a time, beating well.
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Stir in vanilla, flour, baking powder, and salt, then fold in the date mixture.
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Bake
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Pour the batter into the prepared dish and bake for 30-35 minutes (or 20-25 minutes for ramekins) until a toothpick comes out clean.
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Make the toffee sauce
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In a saucepan over medium heat, melt butter, then stir in brown sugar and cream.
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Simmer for 3-5 minutes, stirring constantly, until thickened.
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Remove from heat and stir in vanilla and salt.
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Serve
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Poke holes in the warm pudding and pour some toffee sauce over it, letting it soak in.
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Serve warm with extra sauce and a scoop of vanilla ice cream or whipped cream.
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