Sticky Date Pudding With Warm Toffee Sauce
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
FOR THE CAKE
- 1 3⁄4 cups dates (pitted)
- 2 cups water
- 1 1⁄2 teaspoons baking soda
- 6 tablespoons unsalted butter (softened)
- 1 cup sugar
- 2 cups all-purpose flour
- 3 eggs
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
-
FOR THE SAUCE
- 3⁄4 cup unsalted butter
- 1 1⁄4 cups brown sugar (packed)
- 1 cup whipping cream
- 1⁄2 teaspoon vanilla extract
- 1 fluid ounce dark rum
directions
- Preheat oven to 350°F (180 °C). Line an 8-inch (20 cm) square baking pan with parchment paper. Half-fill a larger baking pan with hot water.
- For the pudding, chop the dates coarsely, place them in a small saucepan with the water and bring to a boil for 5 minutes. Remove the saucepan from the heat, mix in the baking soda and let stand for 20 minutes.
- In a bowl, cream together the butter and sugar, adding the eggs one by one, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, ground ginger and salt. Use a spoon to work this into the egg mixture. Finally, add the date mixture and combine all the ingredients well.
- Pour the mix into the prepared baking pan and place the pan in the water bath. Bake for 20 minutes, then reduce oven temperature to 300°F (150 °C) until the cake is cooked, 25 more minutes, or until a toothpick comes out clean when inserted in the middle. Cut in 8 squares.
- For the toffee sauce, melt the butter and dissolve the sugar in it over medium heat. Add the cream, vanilla, and rum, simmer for 5 minutes until thickened slightly.
- Serve the pudding warm with warm toffee sauce and vanilla ice cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!