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.