Ingredients:

  • 8 oz (225 g) Pitted Medjool Dates, chopped finely
  • 1 cup (240 ml) Boiling Water
  • 1 tsp (5 g) Baking Soda (Bicarbonate of Soda)
  • 4 oz (115 g) Unsalted Butter, softened
  • 4 oz (115 g) Dark Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 7 oz (200 g) Self-Raising Flour, sifted
  • 1/4 tsp (1 g) Salt
  • 6 tbsp (85 g) Unsalted Butter (for sauce)
  • 3/4 cup (165 g) Dark Brown Sugar, packed (for sauce)
  • 1/2 cup (120 ml) Heavy Cream (Double Cream) (for sauce)
  • 1 tsp (5 ml) Vanilla Extract (for sauce)
  • 3 Large Egg Yolks (for Crème Anglaise)
  • 1/4 cup (50 g) Granulated Sugar (for Crème Anglaise)
  • 1 cup (240 ml) Whole Milk (for Crème Anglaise)
  • 1 tbsp (15 ml) Bourbon Whiskey (optional)

Instructions:

  1. Soak chopped dates in boiling water with baking soda; set aside for 10 minutes.
  2. Preheat oven to 350°F (175°C). Grease and line the 8-inch cake tin. If steaming, prepare the water bath now.
  3. Cream the softened butter and brown sugar until light and fluffy using an electric mixer or sturdy whisk.
  4. Beat in eggs one at a time until fully incorporated, scraping down the sides of the bowl.
  5. Gently fold in the sifted flour and salt until just combined (do not overmix). Stir in the soaking liquid and dates.
  6. Pour batter into the prepared tin(s). Bake for 50-65 minutes, or steam for 1.5–2 hours, until a skewer inserted into the centre comes out mostly clean. Let cool in the tin for 10 minutes.
  7. To make the Toffee Sauce: In a small saucepan, melt the butter and brown sugar over medium heat until the sugar dissolves and the mixture is bubbly. Remove from heat; slowly whisk in the heavy cream and vanilla extract until smooth. Keep warm.
  8. To make the Crème Anglaise (Optional): Whisk egg yolks and granulated sugar until pale. Heat milk in a pan until just simmering. Slowly temper the hot milk into the yolks, whisking constantly. Return mixture to the pan and cook gently, stirring until the sauce coats the back of the spoon (do not boil!). Stir in the Bourbon off the heat and strain immediately.
  9. Invert the warm pudding onto a serving plate. Poke several deep holes all over the top surface using a skewer.
  10. Pour half of the warm toffee sauce over the pudding, allowing it to soak in. Slice generously and serve immediately, drizzling with extra sauce and the Crème Anglaise, if using.