Ingredients
Scale
- 1 cup (150g) chopped dates, pitted
- 1 teaspoon baking soda
- 1 cup (240ml) boiling water
- 1/4 cup (60g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) brown sugar (for the sauce)
- 1/4 cup (60g) unsalted butter (for the sauce)
- 1 teaspoon vanilla extract (for the sauce)
Instructions
- Chop pitted dates, sprinkle with baking soda, pour boiling water, and soak for 10 minutes.
- Cream butter and brown sugar until fluffy, then add eggs and vanilla.
- Sift flour, baking powder, and salt into the mixture and fold until combined.
- Fold in soaked dates and liquid until just mixed.
- Preheat oven to 350°F (175°C), grease baking dish, pour batter, and bake for 30-35 minutes.
- In a saucepan, melt butter, then stir in brown sugar, cream, and vanilla for the sauce; simmer for 5 minutes.
- Poke holes in the baked pudding, pour half the sauce over it, and let soak.
- Let sit for 10 minutes before serving warm with remaining sauce.
Notes
- For added indulgence, serve with vanilla ice cream or whipped cream.
- The pudding can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 40g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: date pudding, toffee sauce, dessert, sticky pudding