Description
A heartwarming British dessert featuring a moist sponge cake filled with dates and topped with a rich toffee sauce.
Ingredients
Scale
- 1 cup Medjool dates (pitted and chopped)
- 2 cups water
- 1/2 cup unsalted butter (softened)
- 1 cup dark brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar (for toffee sauce)
- 2 tbsp unsalted butter (for toffee sauce)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
- In a pot, combine chopped dates and water. Simmer for 5 minutes until softened.
- Mash the dates until smooth and let cool slightly.
- Cream together butter and dark brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in flour and baking powder until just combined.
- Pour the batter into the baking dish and bake for approx. 35 minutes or until golden brown.
- For the toffee sauce, combine cream, dark brown sugar, butter, and vanilla in a saucepan. Stir until melted and bubbling.
- Once the pudding has cooled slightly, slice and drizzle warm toffee sauce over each piece.
Notes
Make-ahead options available. Can be reheated gently before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg