Ingredients
Scale
- 225g dried dates, pitted and chopped
- 250ml boiling water
- 1 teaspoon baking soda
- 115g unsalted butter, softened
- 200g dark brown sugar
- 2 large eggs
- 225g self-raising flour
- 1 teaspoon vanilla extract
- 150g unsalted butter (for the toffee sauce)
- 200g dark brown sugar (for the toffee sauce)
- 300ml heavy cream (for the toffee sauce)
Instructions
- Place chopped dates in a heatproof bowl, pour boiling water over them, and stir in baking soda. Let sit for 10 minutes until softened. Puree or mash until smooth.
- Cream together softened butter and dark brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Fold in sifted self-raising flour and the prepared date mixture until just combined.
- Preheat oven to 180°C (356°F). Pour batter into greased baking dish or individual tins. Bake for 25-30 minutes until golden and a skewer inserted comes out clean. Allow to cool slightly.
- Prepare the toffee sauce by melting butter in a saucepan over medium heat. Add brown sugar and stir until melted. Gradually whisk in heavy cream, bring to a gentle boil, then simmer for 5 minutes until thickened.
- Serve the pudding warm topped generously with the warm toffee sauce. Optionally, add ice cream or whipped cream for serving.
Notes
- Use high-quality dates for richer flavor.
- Do not overmix the batter to keep the pudding tender and moist.
- Serve warm with extra toffee sauce for maximum indulgence.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal Kcal
- Sugar: 58g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 115mg