Description
A delightful pudding made with Medjool dates and a rich toffee sauce.
Ingredients
Scale
- 1 cup Medjool dates (pitted and chopped)
- 2 cups water (used to soften the dates)
- 1/2 cup unsalted butter (softened)
- 1 cup dark brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup heavy cream (for the toffee sauce)
- 1/2 cup dark brown sugar (for the toffee sauce)
- 2 tbsp unsalted butter (for the toffee sauce)
- 1 tsp vanilla extract (for the toffee sauce)
Instructions
- Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
- In a small pot, bring 2 cups of water to a gentle simmer. Add the chopped Medjool dates and let them cook for about 5 minutes until they’re soft and fragrant.
- Remove the softened dates from the heat and mash them gently with a fork.
- In a mixing bowl, beat together 1/2 cup softened unsalted butter and 1 cup dark brown sugar until light and fluffy.
- Incorporate the 2 large eggs one at a time, mixing well after each addition.
- Gradually stir in 1 cup of all-purpose flour and 1 tsp of baking powder until just mixed, then fold in the mashed date mixture.
- Pour the batter into the prepared dish and bake for about 35 minutes, or until it’s golden brown.
- While your pudding bakes, make the toffee sauce by heating 1/2 cup heavy cream, 1/2 cup dark brown sugar, 2 tbsp unsalted butter, and 1 tsp vanilla extract over low heat, stirring until melted and bubbling.
- Once baked, allow the pudding to cool slightly before serving warm, drizzled with toffee sauce.
Notes
- Serving warm is best for optimal flavor.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg