Ingredients:

  • 1 cup chopped dates, pitted (150g)
  • 1 cup boiling water (240ml)
  • 1 teaspoon baking soda
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter, softened (50g)
  • ¾ cup dark brown sugar (150g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup dark brown sugar for sauce (100g)
  • ¼ cup unsalted butter for sauce (60g)
  • 1 cup double cream (240ml)
  • 1 teaspoon vanilla extract for sauce

Instructions:

  1. Combine chopped dates and baking soda in a bowl; pour boiling water over. Let soak.
  2. Preheat the oven to 350°F (175°C). Grease the baking dish.
  3. In a mixing bowl, cream together the softened butter and dark brown sugar until fluffy.
  4. Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. In another bowl, whisk together flour, baking powder, and salt. Fold dry ingredients into the creamed mixture until just combined.
  6. Mash the soaked dates and add to the batter; mix until evenly incorporated.
  7. Pour batter into the prepared dish and smooth the top. Bake for 30-35 minutes, until a toothpick comes out clean.
  8. In a saucepan, melt butter and brown sugar over medium heat, stirring until combined.
  9. Slowly add in double cream, whisking until smooth. Bring to a gentle simmer.
  10. Cook for an additional 5 minutes, then stir in vanilla extract.
  11. Let pudding cool for a few minutes, then slice and serve warm drizzled with toffee sauce.