A rustic dessert with deep caramel flavor, soft dates, and rich toffee sauce, perfect for cozy gatherings.
# What You'll Need:
→ Pudding
01 - 1 1/2 cups pitted Medjool dates, chopped
02 - 1 cup boiling water
03 - 1 teaspoon baking soda
04 - 6 tablespoons unsalted butter, softened
05 - 3/4 cup plus 2 tablespoons dark brown sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1 1/3 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon fine sea salt
→ Sticky Toffee Sauce
11 - 1 cup dark brown sugar
12 - 3/4 cup plus 1 tablespoon heavy cream
13 - 7 tablespoons unsalted butter
14 - 1 tablespoon black treacle or molasses (optional)
15 - Pinch of sea salt
# How-To:
01 - Preheat oven to 350°F (180°C). Butter a 9-inch square or round baking dish thoroughly.
02 - Place chopped dates in a bowl, pour boiling water over them, and sprinkle with baking soda. Stir and let rest for 10 minutes to soften.
03 - In a large bowl, beat unsalted butter and dark brown sugar together until light and fluffy.
04 - Beat in eggs one at a time, then fold in vanilla extract until combined.
05 - Lightly mash the softened dates with their soaking liquid using a fork, then fold the mixture into the batter.
06 - Sift together all-purpose flour, baking powder, and salt; gently fold into the wet ingredients until just combined.
07 - Pour batter into the prepared baking dish and bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean.
08 - While baking, combine dark brown sugar, heavy cream, butter, optional treacle, and a pinch of sea salt in a saucepan. Heat gently over medium, stirring until smooth and slightly thickened, about 5 to 7 minutes.
09 - Once baked, poke holes throughout the pudding with a skewer and pour half of the hot toffee sauce over it. Let it soak for 10 minutes.
10 - Cut into squares and serve warm with remaining toffee sauce drizzled over. Optionally, accompany with vanilla ice cream or whipped cream.
