Ingredients:

  • 175g Medjool dates, pitted and chopped
  • 200ml boiling water
  • 1 tsp baking soda
  • 50g unsalted butter, softened
  • 175g light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 225g self-raising flour (or all-purpose flour + 1 tsp baking powder)
  • Pinch of salt
  • 100g unsalted butter
  • 100g light brown sugar, packed
  • 250ml heavy cream
  • 1/4 tsp sea salt

Instructions:

  1. Combine chopped dates and boiling water in a bowl; add baking soda; set aside to soften.
  2. Cream butter and brown sugar together until light and fluffy.
  3. Beat in eggs, one at a time, then stir in vanilla extract.
  4. Gradually add self-raising flour (or all-purpose flour and baking powder) and salt, alternating with the date mixture. Mix until just combined.
  5. Pour batter into a prepared baking pan and bake until a skewer inserted into the center comes out clean.
  6. Melt butter and brown sugar in a saucepan.
  7. Stir in heavy cream and salt. Simmer until slightly thickened.
  8. While the pudding is still warm, poke holes all over the surface with a skewer.
  9. Drench in sauce: Pour half of the toffee sauce over the pudding.
  10. Serve Warm: Serve the pudding warm with the remaining toffee sauce on the side.