Description
A decadent British dessert featuring moist date-filled sponge cake smothered in rich toffee sauce.
Ingredients
Scale
- 250g pitted dates, chopped
- 1½ cups boiling water
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toffee Sauce:
- 1 cup heavy cream
- 1 cup dark brown sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Soak dates in boiling water for 20 minutes, then blend until smooth.
- Mix flour, baking soda, and baking powder.
- Cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Fold in flour mixture and date puree alternately.
- Bake at 350°F (175°C) for 35-40 minutes.
- For sauce: Combine all ingredients in a pan, simmer 5 minutes until thickened.
- Pour hot sauce over warm pudding before serving.
Notes
- Can be made 1 day ahead
- Store sauce separately
- Reheat pudding before serving
- Freezes well for up to 3 months
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 520
- Sugar: 55g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 5g