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Ingredients
Pudding
- 8 pitted Medjool dates, chopped
- 1 boiling water
- 1 baking soda
- 6 unsalted butter, softened
- 3 dark brown sugar, packed
- 2 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1 kosher salt
Toffee Sauce
- 6 unsalted butter
- 3 dark brown sugar, packed
- 3 heavy cream
- 1 vanilla extract
- 1 kosher salt
Serving
- vanilla ice cream, optional (optional)
- whipped cream, lightly whipped, optional (optional)
Instructions
Preheat oven to 350F. Butter an 8-inch square baking dish.
Place chopped dates in a heatproof bowl. Pour boiling water over the dates. Stir in baking soda. Let stand for 10 minutes.
10 minMash with a fork or briefly blend until the mixture becomes thick and pulpy while retaining a little texture.
Beat softened butter and brown sugar until lighter and creamy. Beat in eggs one at a time. Add vanilla.
In a separate bowl, whisk flour, baking powder, and salt. Fold the dry ingredients into the butter mixture. Fold in the date mixture until evenly combined.
Spread into the prepared baking dish. Bake approximately 30-35 minutes, until the center springs back lightly and a tester comes out with moist crumbs rather than wet batter.
32 minWhile the pudding bakes, prepare the sauce. Melt butter in a saucepan over medium-low heat. Add brown sugar, heavy cream, vanilla, and salt. Bring to a gentle simmer. Cook for 3-5 minutes, stirring, until smooth and slightly thickened.
4 minRemove the baked pudding from the oven. Poke several small holes across the surface with a skewer. Pour approximately one-third of the warm toffee sauce over the pudding. Allow it to soak for approximately 5-10 minutes.
10 minCut into eight portions. Serve warm with additional toffee sauce. Add vanilla ice cream or whipped cream if desired.
