Save A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce – perfect for fireside gatherings or indulgent cabin weekends.
This pudding quickly became my go-to dessert for winter weekends at the cabin, warming everyone up with its comforting sweetness.
Ingredients
- 225 g (1 1/2 cups) pitted Medjool dates: chopped
- 250 ml (1 cup) boiling water:
- 1 tsp baking soda:
- 85 g (6 tbsp) unsalted butter: softened
- 175 g (3/4 cup + 2 tbsp) dark brown sugar:
- 2 large eggs:
- 1 tsp pure vanilla extract:
- 200 g (1 1/3 cups) all-purpose flour:
- 1 1/2 tsp baking powder:
- 1/2 tsp fine sea salt:
- 200 g (1 cup) dark brown sugar (for sauce):
- 200 ml (3/4 cup + 1 tbsp) heavy cream:
- 100 g (7 tbsp) unsalted butter:
- 1 tbsp black treacle or molasses (optional): for depth
- Pinch of sea salt (for sauce):
Instructions
- Preheat:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Soften dates:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Cream mixture:
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then mix in vanilla.
- Combine dates and batter:
- Mash the softened dates (with liquid) lightly with a fork, then fold into the batter.
- Sift dry ingredients:
- Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Bake:
- Pour the batter into the prepared baking dish. Bake for 35 40 minutes, or until a skewer inserted into the center comes out clean.
- Make sauce:
- While the pudding bakes, make the sauce Combine brown sugar, cream, butter, treacle (if using), and salt in a saucepan. Bring to a gentle simmer over medium heat, stirring until smooth and slightly thickened (about 5 7 minutes).
- Soak pudding:
- Once the pudding is done, poke holes all over the surface with a skewer. Pour about half of the hot toffee sauce over the pudding. Let it soak for 10 minutes.
- Serve:
- Serve warm, cut into squares, with extra toffee sauce drizzled over each portion. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Save Making this pudding always brings back memories of cozy evenings around the cabin fireplace with family and friends.
Required Tools
Mixing bowls, electric mixer or sturdy whisk, 23 cm (9-inch) baking dish, saucepan, wooden spoon or silicon spatula, skewer or toothpick
Allergen Information
Contains gluten (wheat flour), eggs, dairy (butter, cream). May contain traces of nuts if substituting or as processed. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 470, total fat: 21 g, carbohydrates: 67 g, protein: 4 g per serving.
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This sticky toffee pudding is the perfect finish to any cozy weekend meal, guaranteed to please every guest.
Common Questions
- → What type of dates work best for this dessert?
Soft Medjool dates are ideal due to their natural sweetness and chewy texture, which blend perfectly with the caramel flavors.
- → Can I add nuts to this dish?
Yes, chopped pecans or walnuts can be added for a pleasant crunch and complement the toffee sauce well.
- → How can I achieve the best toffee sauce consistency?
Simmer brown sugar, cream, butter, and a pinch of salt gently while stirring until smooth and slightly thickened, about 5–7 minutes.
- → Is it possible to add a smoky flavor to the sauce?
A pinch of smoked sea salt can be incorporated into the toffee sauce for a subtle smoky undertone.
- → What pairing options enhance this dessert?
Strong black tea or a glass of tawny port elegantly balance the rich, caramel notes.
- → How do I ensure the pudding is fully cooked?
Insert a skewer into the center; if it comes out clean, the pudding is done and ready to soak in the sauce.