Ingredients
Scale
- 1 cup Medjool dates (pitted and chopped)
- 2 cups water
- 1/2 cup unsalted butter (softened)
- 1 cup dark brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar (for the toffee sauce)
- 2 tbsp unsalted butter (for the toffee sauce)
- 1 tsp vanilla extract (for the toffee sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Simmer the chopped dates in water for about five minutes until softened, then mash them into a smooth mixture.
- In a mixing bowl, cream together softened butter and dark brown sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
- Gradually mix in flour and baking powder until just combined. Fold in the mashed date mixture gently.
- Pour the batter into the prepared baking dish and bake for approximately 35 minutes or until golden brown on top.
- While baking, prepare the toffee sauce by heating heavy cream, dark brown sugar, butter, and vanilla extract over low heat until melted and bubbling.
- Let the pudding cool slightly before serving warm with generous drizzles of toffee sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 325
- Sugar: 30g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg