Sticky Date Toffee Pudding

43 mins
Serves 6
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Directions

  1. 1Remove pits from dates and soak them with baking soda and hot water.
  2. 2Remove pits from dates and soak them with baking soda and hot water.
  3. 3Remove pits from dates and soak them with baking soda and hot water.
  4. 4Add instant coffee for extra flavor.
  5. 5Add instant coffee for extra flavor.
  6. 6Add instant coffee for extra flavor.
  7. 7Let the dates sit for about 15 minutes.
  8. 8Let the dates sit for about 15 minutes.
  9. 9Let the dates sit for about 15 minutes.
  10. 10In another bowl, mix brown sugar and butter.
  11. 11In another bowl, mix brown sugar and butter.
  12. 12In another bowl, mix brown sugar and butter.
  13. 13Add eggs and blend until smooth.
  14. 14Add eggs and blend until smooth.
  15. 15Add eggs and blend until smooth.
  16. 16Add flour and cinnamon.
  17. 17Add flour and cinnamon.
  18. 18Add flour and cinnamon.
  19. 19Blend again until smooth.
  20. 20Blend again until smooth.
  21. 21Blend again until smooth.
  22. 22Blend the soaked dates into a puree using an immersion blender.
  23. 23Blend the soaked dates into a puree using an immersion blender.
  24. 24Blend the soaked dates into a puree using an immersion blender.
  25. 25Combine the date puree with the sugar, flour, eggs, and cinnamon mixture.
  26. 26Combine the date puree with the sugar, flour, eggs, and cinnamon mixture.
  27. 27Combine the date puree with the sugar, flour, eggs, and cinnamon mixture.
  28. 28Blend until combined.
  29. 29Blend until combined.
  30. 30Blend until combined.
  31. 31Divide the batter into ramekins or a single cake pan.
  32. 32Divide the batter into ramekins or a single cake pan.
  33. 33Divide the batter into ramekins or a single cake pan.
  34. 34Bake until golden.
  35. 35Bake until golden.
  36. 36Bake until golden.
  37. 37Prepare the toffee sauce by melting brown sugar, butter, vanilla, and heavy cream in a saucepan.
  38. 38Prepare the toffee sauce by melting brown sugar, butter, vanilla, and heavy cream in a saucepan.
  39. 39Prepare the toffee sauce by melting brown sugar, butter, vanilla, and heavy cream in a saucepan.
  40. 40After baking, poke holes in the cakes.
  41. 41After baking, poke holes in the cakes.
  42. 42After baking, poke holes in the cakes.
  43. 43Pour the toffee sauce over the cakes and let it sit for 10 minutes.
  44. 44Pour the toffee sauce over the cakes and let it sit for 10 minutes.
  45. 45Pour the toffee sauce over the cakes and let it sit for 10 minutes.
  46. 46Flip over and serve with vanilla ice cream and more toffee sauce.
  47. 47Flip over and serve with vanilla ice cream and more toffee sauce.
  48. 48Flip over and serve with vanilla ice cream and more toffee sauce.

Ingredients

  • 200 g dates
  • 200 g dates
  • 200 g dates
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 2 tbsp hot water
  • 2 tbsp hot water
  • 2 tbsp hot water
  • 1 tsp instant coffee
  • 1 tsp instant coffee
  • 1 tsp instant coffee
  • 100 g brown sugar
  • 100 g brown sugar
  • 100 g brown sugar
  • 100 g butter
  • 100 g butter
  • 100 g butter
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 150 g flour
  • 150 g flour
  • 150 g flour
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 100 g brown sugar
  • 100 g brown sugar
  • 100 g brown sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 100 ml heavy cream
  • 100 ml heavy cream
  • 100 ml heavy cream
  • 2 scoops vanilla ice cream
  • 2 scoops vanilla ice cream
  • 2 scoops vanilla ice cream

Equipment

bowlhand mixermeasuring spoonsmeasuring cupsimmersion blenderramekins or single cake panwhisksmall saucepan