Ingredients
- Chopped Dried Dates (preferably Medjool): 1 cup (pitted and chopped)
- Boiling Water (or strong black tea): 1 cup
- Baking Soda: 1 teaspoon
- Self-Raising Flour: 1 ¾ cups
- Unsalted Butter: ½ cup (softened, for pudding) + ½ cup (for sauce)
- Light Brown Sugar (firmly packed): 1 cup (for pudding) + 1 cup (for sauce)
- Large Eggs: 2
- Heavy Cream: ½ cup (for sauce)
Instructions
- Step 1: Prepare the Dates and Oven. Preheat your oven to 350°F (175°C) and grease six individual pudding molds or a single 8-inch cake tin. Place the chopped dates in a bowl, pour the boiling water over them, stir in the baking soda, and set aside for 15 minutes to soften and cool. The mixture will froth slightly.
- Step 2: Make the Pudding Batter. Cream the ½ cup of softened butter and 1 cup of light brown sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Slowly fold the self-raising flour into the mixture, alternating with the date and liquid mixture, mixing gently until just combined. Do not overmix.
- Step 3: Bake the Puddings. Divide the batter equally among the prepared molds, filling them about two-thirds full. Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean. While the puddings are baking, proceed to Step 4.
- Step 4: Create the Toffee Sauce. In a small saucepan over medium heat, melt the remaining ½ cup of butter and the remaining 1 cup of light brown sugar. Stir constantly until the sugar has dissolved. Bring the mixture to a gentle boil, then remove from the heat and stir in the heavy cream until the sauce is smooth and slightly thickened.
- Step 5: Assemble and Serve. Once the puddings are cooked, remove them from the oven. If using individual molds, invert them onto serving plates. Immediately poke holes in the top of the hot puddings using a fork and generously drizzle the warm toffee sauce over them, allowing the sauce to soak in. Serve immediately with extra sauce on the side.
Notes
- Store leftover pudding (un-sauced) tightly wrapped at room temperature for up to two days, or freeze the cooled puddings for up to three months; always store the remaining toffee sauce separately in the refrigerator.
- To restore maximum moistness, reheat the stored pudding either in a 300°F oven for 10 minutes or briefly in the microwave, then apply warmed sauce immediately after heating.
- Elevate the decadence by serving this rich pudding alongside a scoop of vanilla bean ice cream or a dollop of thick clotted cream to contrast the sweetness of the sauce.
- For a deeper, complex flavor, try substituting the cup of boiling water with 1 cup of strong black English Breakfast tea; the added tannins pair beautifully with the dates and brown sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American