- 1 cup boiling water
- 1 10 ounce container pitted dates
- 1 tsp baking soda
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- Pinch salt
- ½ cup butter at room temperature
- 5 Tbsp sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ pint heavy cream
- 1 cup light brown sugar
- ¼ cup butter
- Whipped cream for topping
~ To make pudding: Preheat oven to 350F. Butter a high sided 9” round baking pan; line bottom with waxed paper. In a medium bowl, pour water over dates; stir in baking soda, and let stand until dates soften, about 5 minutes. In another medium bowl, combine flour, baking powder, and salt; set aside.
~ In the bowl of an electric mixer, cream butter and sugar together until fluffy. Beat in eggs, one at a time, until almost smooth. With mixer on low, beat in flour mixture until just combined; add date mixture and vanilla until blended.
~ Transfer batter to prepared pan. Bake until top feels firm, 30 to 33 minutes.
~ Meanwhile, to make toffee sauce: In a medium saucepan, bring heavy cream and light brown sugar to a boil, stirring occasionally. Add butter, and boil 3 minutes.
~ Remove pudding from oven; let stand 5 minutes. Place waxed paper over top of pudding, and unmold by inverting pudding onto a plate; invert again onto a serving plate, top side up. Using a fork, poke holes in surface of pudding so toffee sauce will seep in evenly. Spoon 6 Tbsp sauce, one at a time, over top. Serve remaining sauce alongside warm pudding, with a bowl of whipped cream.
Makes 8 servings.
This is unbelievably delicious! I’m not a cake — or pudding — lover, and this is one of my favourite dessert recipes.