Name: Toffee Pudding Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 1 cup Medjool dates (pitted and chopped); 2 cups water; 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; 1/2 cup dark brown sugar; 2 tbsp unsalted butter; 1 tsp vanilla extract

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Introduction

Toffee pudding is a rich, comforting dessert that combines the natural sweetness of Medjool dates with a luscious homemade toffee sauce. Perfect for cozy evenings, this classic treat is surprisingly simple to make and guaranteed to satisfy your sweet tooth.

A moist, dark brown piece of cake sits in the center of a white plate, covered with thick, shiny caramel sauce that drips down its sides and pools around the base. On top of the cake is a smooth, white dollop of cream, also drizzled with caramel sauce, adding a glossy texture. A silver fork rests on the plate beside the cake, partially covered by the caramel sauce. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Medjool dates (pitted and chopped)
2 cups water
1/2 cup unsalted butter (softened)
1 cup dark brown sugar
2 large eggs
1 cup all-purpose flour
1 tsp baking powder
For Toffee Sauce:
1/2 cup heavy cream
1/2 cup dark brown sugar
2 tbsp unsalted butter
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
Step 2: In a small pot, simmer chopped Medjool dates in water for about five minutes until soft, then mash them well.
Step 3: In a mixing bowl, cream together the softened butter and dark brown sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
Step 4: Gradually mix in the flour and baking powder until just combined; then gently fold in the mashed date mixture.
Step 5: Pour the batter into the prepared baking dish and bake for approximately 35 minutes or until golden brown and a toothpick inserted comes out clean.
Step 6: While the pudding is baking, prepare the toffee sauce by heating heavy cream, dark brown sugar, butter, and vanilla extract over low heat until melted and bubbling, stirring occasionally.
Step 7: Once baked, let the pudding cool slightly before serving warm, drizzled generously with the toffee sauce.

Tips & Variations

For an extra moist pudding, add a teaspoon of vanilla extract to the batter.
Swap Medjool dates for dried figs or prunes for a different fruity twist.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
If you prefer a thicker toffee sauce, simmer it a bit longer to reduce.

Storage

Store leftover toffee pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm, then reheat the toffee sauce separately before serving to restore its creamy texture.

How to Serve

A close-up of a single slice of rich, moist chocolate cake with a slightly crumbly texture, placed flat on a white plate. The cake is covered with a thick layer of glossy, dark caramel sauce that drips down the sides and pools around the base. On top of the cake slice is a smooth, round scoop of creamy white vanilla ice cream, partially melting, with caramel sauce flowing down its sides. The background shows a white marbled texture surface with blurred shapes suggesting a cozy indoor setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the toffee pudding ahead of time?

Yes, you can prepare the pudding a day in advance and reheat it before serving. Just keep the toffee sauce separate until ready to serve for the best texture.

Can I use fresh dates instead of dried Medjool dates?

Fresh dates are sweeter and less chewy than dried ones. If using fresh, you might want to reduce added sugar slightly and adjust cooking time as needed.