A cozy, rustic dessert with deep caramel flavor, luscious dates, and rich warm sticky toffee sauce for indulgent gatherings.
# What You'll Need:
→ Pudding
01 - 1 1/2 cups pitted Medjool dates, chopped
02 - 1 cup boiling water
03 - 1 tsp baking soda
04 - 6 tbsp unsalted butter, softened
05 - 3/4 cup + 2 tbsp dark brown sugar
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
08 - 1 1/3 cups all-purpose flour
09 - 1 1/2 tsp baking powder
10 - 1/2 tsp fine sea salt
→ Sticky Toffee Sauce
11 - 1 cup dark brown sugar
12 - 3/4 cup + 1 tbsp heavy cream
13 - 7 tbsp unsalted butter
14 - 1 tbsp black treacle or molasses (optional)
15 - Pinch of sea salt
# Directions:
01 - Preheat oven to 350°F. Butter a 9-inch square or round baking dish thoroughly.
02 - Place chopped dates in a bowl. Pour boiling water over and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
03 - In a large bowl, cream together softened butter and dark brown sugar until light and fluffy. Beat in eggs individually, then incorporate vanilla extract.
04 - Lightly mash the softened dates with their soaking liquid using a fork, then fold the mixture into the creamed batter.
05 - Sift all-purpose flour, baking powder, and sea salt together. Gently fold into the wet mixture until just combined without overmixing.
06 - Transfer batter into the prepared baking dish. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean.
07 - While baking, combine dark brown sugar, heavy cream, butter, black treacle (if using), and pinch of sea salt in a saucepan. Heat over medium, stirring until smooth and slightly thickened, approximately 5 to 7 minutes.
08 - Once baked, pierce holes across the surface of the pudding using a skewer. Pour half of the hot toffee sauce evenly over the top and allow to soak for 10 minutes.
09 - Cut into squares and serve warm. Drizzle with remaining toffee sauce. Optionally, accompany with vanilla ice cream or whipped cream.
