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Ingredients
1 cup pitted dates, chopped
1 tsp baking soda
3/4 cup boiling water
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
For the toffee sauce:
1 cup light brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tsp vanilla extract
1 tsp baking soda
3/4 cup boiling water
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
For the toffee sauce:
1 cup light brown sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 tsp vanilla extract
Directions
Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
In a bowl, combine the chopped dates and baking soda. Pour the boiling water over them and let it sit for about 10 minutes to soften.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually fold in the flour, baking powder, and salt into the butter mixture until just combined. Then, gently fold in the softened date mixture (including any liquid). The batter will be quite thick, but that’s okay!
Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the pudding bakes, make the toffee sauce. In a saucepan over medium heat, combine the light brown sugar, heavy cream, and butter. Stir continuously until the sugar has dissolved and the sauce thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
Once the pudding is done, let it cool in the dish for about 10 minutes. Then, poke holes all over the surface with a skewer or fork and pour half of the toffee sauce over the top, allowing it to seep into the holes.
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Serve the warm pudding with the remaining toffee sauce drizzled on top.
Variations & Tips
For a twist, try adding a teaspoon of instant coffee granules to the date mixture for a mocha-flavored pudding. If you’re looking for a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. You can also experiment with different types of sugar, like dark brown sugar or muscovado, to impart a deeper, more complex flavor. For an extra indulgent touch, top the pudding with a handful of toasted pecans or walnuts.
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