Description
A quintessential British dessert featuring a moist sponge cake made with dates and topped with a rich toffee sauce.
Ingredients
Scale
- 1 cup Medjool dates (pitted and chopped)
- 2 cups water
- 1/2 cup unsalted butter (softened)
- 1 cup dark brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- For Toffee Sauce:
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Simmer chopped dates with 2 cups of water over medium heat for about 5 minutes until softened, then mash into a paste.
- Cream together softened butter and dark brown sugar with an electric mixer until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in flour and baking powder until just combined, then fold in the mashed date mixture.
- Pour batter into the baking dish and smooth the top. Bake for about 35 minutes or until a toothpick comes out clean.
- Meanwhile, prepare the toffee sauce by combining heavy cream, dark brown sugar, unsalted butter, and vanilla extract in a saucepan over low heat, stirring until melted and simmering (2-3 minutes).
- Let pudding cool slightly before serving warm, drizzled generously with toffee sauce.
Notes
Serve with vanilla ice cream or clotted cream for added richness. Make-ahead tips: Prepare the batter a day in advance and store in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg