Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Soak chopped dates in boiling water and stir in baking soda. Let sit for 10 minutes.
- Cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in flour, baking powder, and salt until just combined. Fold in date mixture including liquid.
- Pour batter into prepared dish and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- While baking, prepare toffee sauce: melt butter and brown sugar in a saucepan over medium heat. Whisk in cream, vanilla, and salt. Cook until smooth and bubbling.
- Remove pudding from oven, poke holes in the top, and pour some of the warm sauce over it to soak.
- Serve warm with extra toffee sauce and optional ice cream or whipped cream.
Notes
- Add chopped nuts like walnuts or pecans for texture.
- Swap brown sugar for dark muscovado sugar for deeper flavor.
- Make individual servings in ramekins for a fancier presentation.
- A splash of bourbon in the toffee sauce adds extra warmth.
- Reheat pudding and sauce separately for best results.
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 420
- Sugar: 41g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg