Save A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce – perfect for fireside gatherings or indulgent cabin weekends.
I first served this at our weekend cabin and it was an instant hit with everyone who loves a warm comforting dessert.
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 This pudding always brings the family together around the table, sharing stories and enjoying the warm sweet flavors.
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
Save A truly indulgent dessert that warms both heart and home, perfect for your next cozy weekend.
Recipe FAQs
- → What type of dates are best for this dessert?
Medjool dates are ideal due to their natural sweetness and soft texture, which blend smoothly into the batter.
- → Can I add nuts to this dish?
Yes, chopped pecans or walnuts can be folded in for added crunch and flavor.
- → How is the toffee sauce made?
The sauce combines brown sugar, cream, butter, and optionally black treacle simmered until smooth and thickened.
- → Is there a way to add a smoky flavor?
A pinch of smoked sea salt in the sauce adds a subtle smoky depth to the caramel notes.
- → What is the best way to serve this pudding?
Serve warm with extra toffee sauce drizzled on top, optionally accompanied by vanilla ice cream or whipped cream.