Save Pin 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 has become my go-to comfort dessert when we head to the cabin for a relaxing weekend away from the city.
Ingredients
- For the Pudding: 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
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar, 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
Instructions
- Step 1:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Step 3:
- 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.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork then fold into the batter.
- Step 5:
- Sift together flour baking powder and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish. Bake for 35 40 minutes or until a skewer inserted into the center comes out clean.
- Step 7:
- 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).
- Step 8:
- 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.
- Step 9:
- 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 Pin This recipe always brings my family together during chilly weekends at the cabin sharing stories and laughter around the fire.
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
Per serving Calories 470 Total Fat 21 g Carbohydrates 67 g Protein 4 g
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This dessert is the perfect finish to any cozy meal and sure to impress guests with its decadent flavor.
Recipe FAQs
- → What is the purpose of soaking dates in baking soda water?
Soaking dates in boiling water with baking soda softens them, helping to break down their texture and intensify their natural sweetness, which enhances the overall moistness and flavor.
- → Can I add nuts for extra texture?
Yes, chopped pecans or walnuts can be folded into the mixture before baking to add a pleasant nutty crunch that complements the caramel and date flavors.
- → What oven temperature is best for baking this dish?
Bake at 180°C (350°F) for 35 to 40 minutes until a skewer inserted in the center comes out clean, ensuring a moist but fully cooked texture.
- → How can I deepen the sauce’s flavor?
Incorporating black treacle or molasses into the sauce adds a subtle smoky depth and richness to the toffee flavor, enhancing its complexity.
- → Are there suggested accompaniments to serve this with?
This dessert pairs beautifully with a scoop of vanilla ice cream, whipped cream, strong black tea, or a glass of tawny port to balance its sweetness.
- → Is it possible to adjust the sauce’s saltiness?
Yes, adding a pinch of sea salt or smoked sea salt to the sauce brings out the toffee's richness and can provide a subtle smoky twist if desired.