Ingredients
Scale
- 200g pitted Medjool dates, finely chopped
- 1 teaspoon bicarbonate of soda
- 250ml boiling water
- 60g unsalted butter, softened
- 175g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 175g self-rising flour
- 1 teaspoon baking powder
- For the Toffee Sauce:
- 100g unsalted butter
- 100g dark brown sugar
- 200ml double cream
- Pinch of sea salt
Instructions
- Preheat oven to 180°C (350°F) and lightly grease an 8-inch square baking dish or 6 individual pudding molds.
- Place the chopped dates in a heatproof bowl. Sprinkle with bicarbonate of soda, then pour over the boiling water. Stir well and let it stand for 10-15 minutes until the dates soften and break down, forming a thick paste.
- In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Sift the self-rising flour and baking powder into the wet mixture. Fold gently until just combined.
- Add the date mixture to the batter and fold until everything is evenly incorporated. Be careful not to overmix.
- Pour the batter into the prepared baking dish or molds. Bake for 30-40 minutes for a large pudding, or 20-25 minutes for individual puddings, until a skewer inserted into the center comes out clean.
- While the pudding bakes, prepare the toffee sauce. In a saucepan, melt the butter over medium heat. Add the dark brown sugar and stir until dissolved.
- Pour in the double cream and add a pinch of sea salt. Bring to a gentle simmer, stirring constantly, then remove from heat. The sauce will thicken slightly as it cools.
- Once the pudding is out of the oven, poke holes all over the surface with a skewer or fork. Pour about half of the warm toffee sauce over the hot pudding, allowing it to soak in.
- Serve immediately with the remaining warm toffee sauce on the side, accompanied by vanilla bean ice cream or clotted cream for an extra touch of indulgence.
Notes
For an even richer flavor, soak the dates in hot black tea instead of plain water. This pudding can be made a day ahead and gently reheated in the oven or microwave. The toffee sauce can also be prepared in advance and warmed before serving. If using individual molds, consider serving them inverted for a beautiful presentation. Don’t skimp on the sauce – it’s key to the pudding’s legendary stickiness!
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving (approx 1/8 of pudding)
- Calories: 480
- Sugar: 60g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg