12 Feb

I have tried this dessert in a few places in the UK.

I find it quite sexy and totally appropriate for this weekend.

Let's get on then. You have some shopping to do. I have tried multiple recipes--this is the closest to what I've tried in Europe.

For the Pudding:

5 1/2 ounces chopped pitted dried dates

 • 1 cup water 

• 1/4 cup butter 

• 2/3 cup firmly packed brown sugar 

• 1 1/2 tsp vanilla extract 

• 2 medium eggs • 2 tbsp molasses 

• 1 1/2 tbsp golden syrup (or substitute dark corn syrup) 

• 1 cup + 2 tbsp all purpose flour 

• 1 tsp baking powder 

• 1/2 tsp baking soda

For the toffee sauce:

  • 1/2 cup whipping cream 
  • 1/4 cup butter
  • 1/4 cup firmly packed brown sugar
  • 1 tbsp molasses
  • 2 tbsp golden syrup
  • 2 tsp vanilla extract


  • Add the dates and water to a small saucepan.
  • Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
  • Cream together the butter brown sugar and vanilla.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the molasses and golden syrup and beat well.
  • Sift together the flour and baking powder.
  • Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
  • Puree the date mixture in a food processor or blender before mixing in the baking soda.
  • Add this hot mixture immediately to the batter and mix until smooth.
  • Pour batter into well greased and floured 9 x13 pan (15-18min.) or muffin tins and bake for about 18 – 20 minutes at 350 degrees F until the center is just firm. The 9x13 will yield a flatter cake, but it’s perfect for absorbing that gooey toffee sauce.
  • Serve warm with Toffee Sauce.


Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.


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