Sticky Date Pudding Toffee (Print version)

Moist date cake paired with rich toffee sauce, ideal for cozy evenings and special treats.

# Ingredient List:

→ Pudding

01 - 8 oz pitted dates, chopped
02 - 1 cup boiling water
03 - 1 teaspoon baking soda
04 - 5 tablespoons unsalted butter, softened
05 - 3/4 cup dark brown sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1 1/2 cups self-raising flour
09 - 1/4 teaspoon salt

→ Toffee Sauce

10 - 3/4 cup dark brown sugar
11 - 3 1/2 tablespoons unsalted butter
12 - 1 cup heavy cream
13 - 1 teaspoon vanilla extract
14 - Pinch of salt

# How To Make It:

01 - Preheat oven to 350°F. Grease and line an 8-inch square cake pan with parchment paper.
02 - Place the chopped dates in a bowl, pour boiling water over, then stir in baking soda. Let the mixture sit for 10 minutes to soften.
03 - In a large bowl, cream softened butter with dark brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
04 - Gently fold the self-raising flour and salt into the creamed mixture until just combined.
05 - Lightly mash the soaked dates with their soaking liquid and fold into the batter carefully.
06 - Transfer batter into the prepared pan and bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
07 - While the pudding bakes, combine dark brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir until sugar dissolves and mixture simmers. Cook for 4 to 5 minutes stirring occasionally until thickened. Remove from heat and stir in vanilla extract and salt.
08 - Allow the baked pudding to cool for 5 minutes. Use a skewer to poke holes over the surface and pour half of the warm toffee sauce over it. Let absorb for 10 minutes.
09 - Cut into squares and serve warm, drizzling remaining toffee sauce over each portion.

# Expert Advice:

01 -
  • The toffee sauce soaks into the warm pudding and creates pockets of sweetness in every forkful.
  • It looks impressive but comes together with everyday ingredients and straightforward steps.
  • The texture is soft and almost custardy, nothing like a heavy fruitcake.
  • Leftovers reheat beautifully, so you can enjoy it all week long.
02 -
  • Don't skip poking holes in the warm pudding or the sauce will just sit on top instead of soaking through.
  • Let the date mixture cool slightly before folding it in, or the heat can scramble the eggs.
  • If your toffee sauce looks grainy, it means the sugar didn't fully dissolve, so keep stirring over gentle heat until it's smooth.
03 -
  • Use Medjool dates if you can find them, they have more natural sweetness and a softer texture.
  • Warm the cream slightly before adding it to the sugar and butter so the sauce comes together faster and smoother.
  • If you're doubling the recipe, use two pans instead of one deep dish or the center won't bake through.

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