Save to Pinterest A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce perfect for fireside gatherings or indulgent cabin weekends.
This dessert has become our go-to treat for chilly weekends at the cabin. It always warms up the room and fills it with amazing aromas.
Ingredients
- For the Pudding: 225 g (1 1/2 cups) pitted Medjool dates, chopped, 250 ml (1 cup) boiling water, 1 tsp baking soda, 85 g (6 tbsp) unsalted butter softened, 175 g (3/4 cup + 2 tbsp) dark brown sugar, 2 large eggs, 1 tsp pure vanilla extract, 200 g (1 1/3 cups) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp fine sea salt
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar, 200 ml (3/4 cup + 1 tbsp) heavy cream, 100 g (7 tbsp) unsalted butter, 1 tbsp black treacle or molasses (optional for depth), Pinch of sea salt
Instructions
- Step 1:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Step 3:
- In a large bowl cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time then mix in vanilla.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork then fold into the batter.
- Step 5:
- Sift together flour baking powder and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish. Bake for 35 40 minutes or until a skewer inserted into the center comes out clean.
- Step 7:
- While the pudding bakes make the sauce Combine brown sugar cream butter treacle (if using) and salt in a saucepan Bring to a gentle simmer over medium heat stirring until smooth and slightly thickened (about 5 7 minutes).
- Step 8:
- Once the pudding is done poke holes all over the surface with a skewer Pour about half of the hot toffee sauce over the pudding Let it soak for 10 minutes.
- Step 9:
- Serve warm cut into squares with extra toffee sauce drizzled over each portion Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Save to Pinterest Our family loves gathering around the table enjoying this warm pudding especially on chilly nights when stories and laughter fill the room.
Required Tools
Mixing bowls Electric mixer or sturdy whisk 23 cm (9-inch) baking dish Saucepan Wooden spoon or silicon spatula Skewer or toothpick
Allergen Information
Contains Gluten (wheat flour) Eggs Dairy (butter cream) May contain traces of nuts if substituting or as processed Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 470 Total Fat 21 g Carbohydrates 67 g Protein 4 g (per serving)
Save to Pinterest Enjoy this rich and comforting pudding with a simple scoop of vanilla ice cream to make every bite unforgettable.
Recipe Frequently Asked Questions
- → What gives the pudding its moist texture?
The soaking of chopped Medjool dates in boiling water allows them to soften and infuses moisture into the batter, resulting in a tender, moist pudding.
- → Can I add nuts to enhance the flavor?
Yes, adding chopped pecans or walnuts introduces a pleasant crunch and nutty undertone that complements the deep caramel and date flavors.
- → How can I give the toffee sauce a smoky touch?
Incorporate a pinch of smoked sea salt into the sauce as it simmers to introduce a subtle smoky depth.
- → What is the purpose of poking holes in the pudding before adding the sauce?
Poking holes allows the warm toffee sauce to seep deeply into the sponge, enhancing moisture and flavor throughout.
- → What accompaniments pair well with this dessert?
Strong black tea or a glass of tawny port balance the rich sweetness, while a scoop of vanilla ice cream or whipped cream adds creamy contrast.