Ingredients
Scale
- 200g (1 2/3 cups) pitted dates, chopped
- 1 teaspoon baking soda
- 250ml (1 cup) boiling water
- 85g (6 tablespoons) unsalted butter, softened
- 175g (3/4 cup) light brown sugar
- 2 large eggs
- 200g (1 2/3 cups) self-raising flour
- 1 teaspoon vanilla extract
- For the toffee sauce:
- 200g (1 cup) light brown sugar
- 100g (7 tablespoons) unsalted butter
- 250ml (1 cup) double cream
- 1 tablespoon black treacle or molasses (optional, for depth)
Substitutions: If you don’t have self-raising flour, simply use all-purpose flour and add 2 teaspoons of baking powder. For the dates, Medjool or any soft, sweet variety works best. If double cream isn’t available, heavy cream is a great substitute, and you can swap black treacle with dark corn syrup or honey for a different flavor note.
Instructions
- Preheat your oven to 180°C (350°F). Grease and lightly flour an 8-inch square baking dish or a similar-sized ovenproof dish.
- Place the chopped dates and baking soda in a bowl, then pour over the boiling water. Let this soak for about 10-15 minutes until the dates are soft and plump. This step always reminds me of my grandmother’s patient approach—letting flavors develop slowly is key.
- In a large bowl, cream together the softened butter and brown sugar until pale and fluffy. This usually takes me about 3-4 minutes with an electric mixer, but if you’re doing it by hand, a little elbow grease goes a long way.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, comforting aroma that fills the kitchen.
- Fold the self-raising flour gently into the mixture. Then, add the soaked dates along with their liquid, stirring carefully to combine everything into a smooth batter.
- Pour the batter into your prepared baking dish and smooth the top with a spatula. Pop it into the oven and bake for about 30-35 minutes. You’ll know it’s ready when the top is firm and a skewer inserted comes out clean.
- While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, melt the butter with the brown sugar, stirring until the sugar dissolves.
- Carefully add the double cream and black treacle (if using), then simmer gently for about 5-7 minutes, stirring occasionally until the sauce thickens slightly and becomes glossy.
- Once the pudding is out of the oven, poke several holes across the surface with a skewer or fork. Pour over half the warm toffee sauce, letting it soak in beautifully.
- Serve the pudding warm, drizzled with the remaining toffee sauce and, if you like, a scoop of vanilla ice cream or a dollop of whipped cream. This last step always turns dinner into a little celebration in our house.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International