Ingredients:

  • 1 cup (225g) pitted dates, roughly chopped
  • 1 cup (240ml) boiling water
  • 1 teaspoon baking soda
  • 1/2 cup (115g) unsalted butter, softened (plus extra for greasing)
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (225g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240ml) heavy cream
  • 1/4 teaspoon salt

Instructions:

  1. Pour boiling water over chopped dates and baking soda. Let stand for 20 minutes to soften.
  2. Cream softened butter and brown sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the date mixture, beginning and ending with the dry ingredients. Mix until just combined – avoid overmixing.
  6. Pour batter into a greased baking pan or ramekins. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. While the pudding bakes, combine butter, brown sugar, cream, and salt in a saucepan. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  8. Once the pudding is out of the oven, poke holes all over the surface with a toothpick or skewer. Pour half of the toffee sauce evenly over the warm pudding.
  9. Serve warm, drizzled with the remaining toffee sauce.