Ingredients
For the Pudding:
- 200g pitted dates (chopped)
- 250ml boiling water
- 1 tsp baking soda
- 75g unsalted butter (softened)
- 150g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200g all-purpose flour
- 1 tsp baking powder
For the Toffee Sauce:
- 200g brown sugar
- 100g unsalted butter
- 200ml heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare Dates:
- Place chopped dates in a bowl.
- Add boiling water and baking soda.
- Let sit for 10 minutes until softened.
- Make Batter:
- Cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla extract.
- Fold in flour and baking powder.
- Add softened dates with liquid and mix gently.
- Bake:
- Preheat oven to 180°C (350°F).
- Pour batter into a greased baking dish.
- Bake for 30–35 minutes until firm on top.
- Make Toffee Sauce:
- Melt butter and sugar in a saucepan.
- Add cream and simmer until thickened.
- Stir in vanilla extract.
- Serve:
- Pour warm sauce over pudding.
- Serve immediately with ice cream or cream.
Notes
- Use soft dates like Medjool for best texture
- Do not overbake to keep the pudding moist
- Sauce thickens as it cools
- Can be made ahead and reheated before serving
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British / European
- Diet: Vegetarian