Ingredients
Scale
- For the Pudding:
- 250g Medjool dates, pitted and roughly chopped
- 1 teaspoon baking soda
- 250ml boiling water
- 85g unsalted butter, softened
- 170g dark brown sugar
- 2 large eggs, room temperature
- 170g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- For the Toffee Sauce:
- 170g unsalted butter
- 170g dark brown sugar
- 250ml heavy cream
- 1 teaspoon vanilla essence
- Pinch of sea salt
Instructions
- Preheat your oven to 180°C (350°F). Lightly butter and flour an 8-inch square baking dish or 8 individual pudding molds.
- In a heatproof bowl, combine the pitted and chopped dates with the baking soda. Pour over the boiling water, stir well, and let it sit for 10-15 minutes to soften the dates. The baking soda helps break them down and creates a darker, more tender crumb.
- While the dates soften, cream together the softened butter and dark brown sugar in a large bowl using an electric mixer until light and fluffy. This typically takes 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla essence.
- In a separate bowl, whisk together the all-purpose flour and baking powder, ensuring they are well combined.
- Once the dates are soft, mash them slightly with a fork or use an immersion blender to create a rough paste (some small lumps are fine and add texture).
- Gradually fold the dry flour mixture into the wet butter-sugar-egg mixture until just combined. Be careful not to overmix, as this can lead to a tough pudding.
- Gently fold in the date mixture. Pour the batter evenly into your prepared baking dish or molds.
- Bake for 30-35 minutes for a large dish, or 20-25 minutes for individual puddings, or until a skewer inserted into the center comes out clean. The pudding should be golden brown and springy to the touch.
- While the pudding bakes, prepare the toffee sauce. In a heavy-bottomed saucepan over medium heat, melt the butter and dark brown sugar together. Stir continuously until the sugar has completely dissolved and the mixture is gently bubbling.
- Remove from heat and carefully whisk in the heavy cream, vanilla essence, and a pinch of sea salt. Return to very low heat and simmer gently for 2-3 minutes, stirring occasionally, until the sauce thickens slightly to a luscious, pouring consistency.
- Once the pudding is out of the oven, prick the top all over with a skewer or fork. Pour about half of the warm toffee sauce evenly over the hot pudding, allowing it to soak in and create that signature stickiness.
- Serve the pudding warm with extra toffee sauce on the side. It's truly heavenly with a scoop of premium vanilla bean ice cream or a dollop of fresh whipped cream.
Notes
For the best flavor and texture, always use good quality Medjool dates. If you don’t have an immersion blender, mash the dates very well with a fork; a few lumps are desirable. The pudding can be made a day ahead and gently reheated in the oven (covered with foil) or microwave. The sauce can also be prepared in advance and reheated over low heat, adding a splash of cream if it’s too thick. Ensure all your dairy and eggs are at room temperature for a smoother, more emulsified batter.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 65g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg