Toffee Pudding
Equipment
- 1 Mixing bowl
- 1 Wooden spoon
- 1 8-inch square baking dish
- 1 Medium saucepan
- 1 Whisk
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 200 grams pitted dates chopped
- 250 milliliters boiling water
- 1 teaspoon baking soda
- 85 grams unsalted butter softened
- 175 grams brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 175 grams self-raising flour
- 100 grams dark brown sugar
- 200 milliliters heavy cream
- 50 grams unsalted butter
Instructions
- Preheat the oven to 180°C (350°F).
- Grease the baking dish with a little butter.
- Place the chopped dates and boiling water in a bowl and stir in the baking soda.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Fold in the flour until just combined.
- Stir in the date mixture until fully incorporated.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 35 to 40 minutes or until a skewer inserted into the center comes out clean.
- While the pudding is baking, make the toffee sauce by combining the dark brown sugar, cream, and butter in a saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly, then reduce the heat and simmer for 3 to 5 minutes until thickened.
- Once the pudding is baked, remove it from the oven and let it rest for 10 minutes.
- Pour the warm toffee sauce over the pudding before serving.
Notes
To enhance the flavor, consider adding a pinch of salt to the toffee sauce for a subtle contrast. If you prefer a more indulgent pudding, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Additionally, make sure the dates are well chopped to ensure even distribution throughout the pudding for a consistent texture.
Tried this recipe?Let us know how it was!