Ingredients
- Medjool dates, pitted and chopped: 200g
- Boiling water: 300ml
- Baking soda: 1 teaspoon
- Self-raising flour: 175g
- Unsalted butter, softened: 115g
- Dark brown sugar (for the batter): 115g
- Large eggs: 2
- vanilla powder: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 180°C (350°F) and lightly grease six individual pudding molds or ramekins. Place the chopped dates in a heatproof bowl, pour the boiling water over them, and stir in the baking soda (it will froth). Set aside to soak and cool completely, then mash or blitz the mixture until the dates are mostly puréed.
- Step 2: In a separate large bowl, cream together the softened butter and dark brown sugar using an electric mixer until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla bean paste.
- Step 3: Gradually fold the self-raising flour into the butter mixture until just combined. Gently fold in the cooled date purée mixture until the batter is smooth. Divide the batter evenly among the prepared ramekins (they should be about two-thirds full).
- Step 4: Bake the puddings for 20 to 25 minutes, or until they are well-risen, dark brown, and a skewer inserted into the center comes out clean. While the puddings bake, prepare the sticky toffee sauce by melting 100g butter, 100g dark brown sugar, and 50g golden syrup in a saucepan over medium heat.
- Step 5: Stir the sauce until the sugar has dissolved, then stir in 100ml of double cream and simmer gently for 5 minutes until the sauce has thickened and turned glossy.
- Step 6: Once the puddings are cooked, remove them from the oven, and while still hot, pierce the tops liberally with a fork. Pour a generous amount of the warm toffee sauce over each pudding before turning them out onto serving plates, adding extra sauce as desired, and serving immediately.
Notes
- Store any leftover unsauced puddings tightly wrapped in the fridge for up to 3 days, or freeze them before saucing for a quick future treat.
- Reheat refrigerated puddings by microwaving gently until just warm, then pierce again and soak them in freshly reheated toffee sauce for maximum moisture retention.
- Elevate the experience by serving the hot pudding with a quenelle of clotted cream or the sharp contrast of a tart crème fraîche to balance the intense sweetness of the dark toffee sauce.
- The date mixture must be completely cold before folding it into the creamed butter and sugar; adding warm purée will split the emulsion and create a heavy, dense pudding instead of a light, airy one.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American