Ingredients
Equipment
Instructions
Pudding Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking dish.
- In a medium bowl, combine the chopped dates, boiling water, and baking soda. Stir and set aside for 15-20 minutes to soften.
- In a large bowl, use an electric mixer to cream the softened butter and dark brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour and a pinch of salt. Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the date mixture (including the soaking water) until the batter is smooth. Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let it cool slightly while you make the sauce.
Toffee Sauce Instructions
- While the pudding bakes, combine the heavy cream, dark brown sugar, and butter in a medium saucepan over medium heat.
- Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer gently for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Remove from heat and stir in the salt. Pour half of the warm sauce over the pudding. Serve the remaining sauce on the side.
Notes
Serving Suggestion: This pudding is best served warm with a scoop of vanilla ice cream or a dollop of clotted cream.
Make Ahead: The pudding and sauce can be made up to 2 days in advance and stored separately in the refrigerator. Reheat gently before serving.
Make Ahead: The pudding and sauce can be made up to 2 days in advance and stored separately in the refrigerator. Reheat gently before serving.
