Ingredients
Equipment
Method
Pudding Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a small bowl, combine chopped dates, baking soda, and boiling water. Let the mixture stand for 20 minutes to soften the dates.
- In a large bowl, cream together the softened butter and dark brown sugar with an electric mixer 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 all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the date mixture. Do not overmix.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Toffee Sauce Instructions
- While the pudding bakes, combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.
- Bring to a gentle boil, stirring until the sugar is dissolved. Reduce the heat and simmer for 3-5 minutes until slightly thickened.
- Remove from heat and stir in the vanilla extract. Serve warm over the pudding.
Nutrition
Notes
Tip 1: For the best flavor, use high-quality Medjool dates.
Tip 2: The pudding can be made a day in advance. Store it covered in the refrigerator and gently reheat before serving with the warm sauce.
Tip 3: Don't boil the sauce too vigorously or for too long, as it can become too thick or separate.
Tip 2: The pudding can be made a day in advance. Store it covered in the refrigerator and gently reheat before serving with the warm sauce.
Tip 3: Don't boil the sauce too vigorously or for too long, as it can become too thick or separate.