Sticky Date Pudding Toffee

I baked this on a rainy Sunday with no plan beyond using up a bag of dates that had been sitting in my pantry for weeks. The kitchen filled with the smell of brown sugar and butter, and by the time I poured that first spoonful of toffee sauce over the warm cake, I knew I'd stumbled onto something special. It's the kind of dessert that makes you slow down and savor every bite.

I made this for a dinner party once and forgot to warn anyone about the toffee sauce, so when I brought it out everyone assumed it was just plain cake. The moment I drizzled that glossy, golden sauce over each slice, the whole table went quiet. One friend actually asked if I'd consider making it for her birthday every year, and I haven't missed one since.

Ingredients

• Pitted dates, chopped (225 g): Soaking them in boiling water transforms them into a jammy sweetness that keeps the pudding moist for days.
• Boiling water (250 ml): This softens the dates and gets stirred right into the batter, so don't drain it.
• Baking soda (1 tsp): It reacts with the dates and gives the pudding a deeper color and tender crumb.
• Unsalted butter, softened (75 g): Make sure it's truly soft or it won't cream properly with the sugar.
• Dark brown sugar (140 g for pudding, 175 g for sauce): The molasses notes are what make this taste like toffee, so don't swap for white sugar.
• Large eggs (2): Room temperature eggs blend more smoothly and help the batter rise evenly.
• Vanilla extract (1 tsp for pudding, 1 tsp for sauce): A little in both layers ties the whole dessert together.
• Self-raising flour (175 g): If you only have all-purpose, add 1½ tsp baking powder per cup of flour.
• Salt (¼ tsp for pudding, pinch for sauce): Just enough to balance the sweetness without tasting salty.
• Heavy cream (250 ml): This is what makes the toffee sauce silky and pourable, not thick like caramel.

Instructions

Prep your pan and oven:

Preheat to 180°C (350°F) and grease a 20 cm square pan, then line the bottom with parchment so the pudding lifts out cleanly. I skip this step sometimes and regret it every time.

Soak the dates:

Pour boiling water over the chopped dates, stir in the baking soda, and let them sit for 10 minutes. They'll puff up and soften into a thick, fragrant paste.

Cream butter and sugar:

Beat the softened butter and brown sugar until it looks pale and fluffy, about 3 minutes. Add the eggs one at a time, then stir in the vanilla.

Fold in the dry ingredients:

Gently mix in the flour and salt until just combined. Overmixing makes the pudding dense instead of tender.

Add the date mixture:

Mash the soaked dates lightly with a fork, keeping some texture, then fold them and all their liquid into the batter. It will look loose and that's exactly right.

Bake:

Pour into the prepared pan and bake for 30 to 35 minutes, until a skewer poked in the center comes out clean. The top should be springy to the touch.

Make the toffee sauce:

While the pudding bakes, combine brown sugar, butter, and cream in a saucepan over medium heat. Stir until smooth, let it simmer for 4 to 5 minutes until thickened, then remove from heat and add vanilla and salt.

Soak and serve:

Let the pudding cool for 5 minutes, poke holes all over with a skewer, and pour half the sauce on top. Wait 10 minutes for it to soak in, then slice and serve with the rest of the sauce drizzled over each piece.

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The first time I served this, my neighbor brought over vanilla ice cream without asking, and now I can't imagine eating it any other way. The cold cream melting into the warm toffee sauce creates this perfect contrast that makes each bite feel like a small celebration.

Serving Suggestions

A scoop of vanilla ice cream or a cloud of whipped cream turns this into something truly decadent. I've also served it with a drizzle of extra cream on the side, and people love pouring it over themselves. For a grown-up twist, a splash of dark rum or whiskey in the toffee sauce adds warmth and depth.

Storage and Reheating

This keeps in the fridge for up to four days wrapped tightly in plastic. Reheat individual slices in the microwave for 20 seconds or warm the whole thing covered in foil at 160°C for 10 minutes. The toffee sauce can be made a day ahead and reheated gently in a small pan with a splash of cream to loosen it.

Variations and Swaps

I've folded 50 g of chopped pecans into the batter for a nutty crunch, and it was wonderful. You can also swap the dates for dried figs if that's what you have, though the flavor will be a bit more delicate. For a spiced version, add ½ tsp cinnamon and a pinch of ground ginger to the dry ingredients.

• Try stirring a tablespoon of espresso powder into the date mixture for a subtle mocha note.
• Swap half the cream in the sauce for coconut cream if you want a hint of tropical richness.
• Dust the top with flaky sea salt before serving for a sweet-salty finish.

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This pudding has become my go-to when I want to feel like I've made something special without spending all day in the kitchen. I hope it brings you the same quiet joy it's brought me.

Recipe FAQs

→ How do I soften the dates effectively?

Chop the dates and soak them in boiling water with baking soda for about 10 minutes. This softens them, helping to integrate their sweetness evenly into the batter.

→ What’s the best way to make the toffee sauce smooth?

Simmer brown sugar, butter, and cream together until the sugar dissolves and the mixture thickens slightly. Stir continuously to prevent burning and ensure a creamy consistency.

→ Can I prepare the toffee sauce ahead of time?

Yes, the sauce can be made in advance and gently reheated before serving, maintaining its luscious texture and flavor.

→ How do I check if the pudding is fully baked?

Insert a skewer into the center; if it comes out clean or with a few moist crumbs but no wet batter, the pudding is done baking.

→ What variations can enhance this dessert?

Adding chopped pecans or walnuts to the batter introduces a pleasant crunch. Serving alongside vanilla ice cream or whipped cream heightens the indulgence.