Ingredients:

  • 225g (8 oz) pitted dates, roughly chopped
  • 285ml (1 ¼ cups) boiling water
  • 1 tsp bicarbonate of soda (baking soda)
  • 75g (⅓ cup) unsalted butter, softened
  • 175g (¾ cup packed) light brown sugar
  • 2 large eggs, lightly beaten
  • 200g (1 ⅔ cups) self-raising flour (or all-purpose flour plus 2 tsp baking powder)
  • Pinch of salt
  • 100g (½ cup) unsalted butter
  • 175g (¾ cup packed) light brown sugar
  • 285ml (1 ¼ cups) double cream (heavy cream)
  • 1 tsp vanilla extract
  • Pinch of sea salt

Instructions:

  1. Combine dates and boiling water in a bowl. Stir in bicarbonate of soda. Let stand to soften.
  2. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Gradually beat in the eggs, one at a time, until well combined.
  4. Gently fold in the flour and salt until just combined. Do not overmix.
  5. Gently stir the date mixture into the batter until evenly distributed.
  6. Pour the batter into prepared ramekins or baking dish.
  7. Bake in a preheated oven at 180°C (350°F) until a toothpick inserted into the center comes out clean (approx. 25-30 minutes for ramekins, 35-40 minutes for a baking dish).
  8. While the pudding is baking, melt butter and brown sugar in a saucepan over medium heat.
  9. Stir in the double cream and vanilla extract. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
  10. Remove the pudding from the oven and immediately poke holes in the top with a fork. Pour the warm toffee sauce evenly over the pudding.
  11. Serve immediately, allowing the sauce to soak into the pudding.