Ingredients
Scale
- 1 ½ cups dates, chopped
- 1 ½ cups boiling water
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract (optional)
- 1 cup heavy cream (for toffee sauce)
- ½ cup butter (for toffee sauce)
- 1 cup brown sugar (for toffee sauce)
Instructions
- Soak the chopped dates in boiling water for 10 minutes, then blend into a smooth paste.
- Cream together butter and brown sugar in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
- Fold in the blended dates, then sift and fold in the flour, baking soda, and salt.
- Pour batter into a greased baking dish or individual ramekins. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick comes out clean.
- While baking, make the toffee sauce by combining butter, brown sugar, and heavy cream in a saucepan. Cook until thickened and caramel-colored.
- Once pudding is out of the oven, poke small holes and pour half of the toffee sauce over the pudding. Reserve the remaining sauce for serving.
Notes
- Use fresh, plump dates for a smoother paste and better texture.
- Sift the dry ingredients to avoid lumps and create a light batter.
- Pour toffee sauce over slightly cooled pudding to prevent sogginess. Drizzle the extra sauce when serving.
- Can substitute dates with prunes or figs, but flavor will slightly change.
- For gluten-free, substitute flour with a gluten-free baking blend.