Description
A rich and moist British dessert featuring a date-filled sponge cake drenched in a luscious buttery toffee sauce, perfect for a comforting treat served warm with ice cream or whipped cream.
Ingredients
Scale
Cake Ingredients
- 1 cup (150 g) chopped pitted dates (soft and moist)
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 1/4 cups (160 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Toffee Sauce Ingredients
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) dark brown sugar
- 1 cup (240 ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Soften Dates: Place the chopped dates in a bowl, pour boiling water over them, and stir in the baking soda. Let sit for 10 minutes to soften.
- Prepare Baking Dish and Oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, ensuring a smooth batter base.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Mix in Dates: Lightly mash the soaked dates with a fork to release flavor and fold them into the batter evenly.
- Bake the Pudding: Pour the batter into the prepared baking dish and smooth the surface. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool for 5 minutes.
- Prepare Toffee Sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Add the dark brown sugar and stir until dissolved. Slowly whisk in the heavy cream, vanilla extract, and a pinch of salt. Simmer for 5 minutes, stirring occasionally, until the sauce becomes glossy and slightly thickened.
- Serve: Pour the warm toffee sauce over the baked pudding, letting it soak in thoroughly. Serve warm topped with vanilla ice cream or whipped cream for extra indulgence.
Notes
- For extra moistness, ensure the dates are fully softened in boiling water before adding them to the batter.
- Do not overmix the batter once the flour is added to preserve the cake’s tender crumb.
- The toffee sauce can be made ahead and gently reheated before serving.
- Serve immediately after adding the sauce for the best sticky texture.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
