GB
United Kingdom
Europe
GB
A soft date cake served warm with buttery brown sugar toffee sauce.
25 min
40 min
8 servings
Easy
1 hr 5 min
8 oz (225 g) pitted dates, chopped 1 cup (240 ml) boiling water 1 tsp baking soda 6 tbsp (85 g) unsalted butter, softened 3/4 cup (150 g) packed dark brown sugar 2 large eggs 1 tsp vanilla extract 1 1/2 cups (180 g) all purpose flour 1 tsp baking powder 1/4 tsp fine salt For the sauce: 1/2 cup (113 g) unsalted butter 1 cup (200 g) packed dark brown sugar 1 cup (240 ml) heavy cream 1 tsp vanilla extract 1/4 tsp fine salt
1. Heat the oven to 350°F (175°C). Butter an 8 inch square baking dish. 2. Cover the dates with boiling water, stir in baking soda, and let stand for 10 minutes. Mash into a thick mixture. 3. Beat butter and brown sugar for 2 minutes. Beat in eggs one at a time, then vanilla. 4. Whisk flour, baking powder, and salt separately. Fold into the butter mixture, then fold in the dates and their liquid. 5. Spread in the dish and bake for 30 to 35 minutes. 6. For the sauce, melt butter in a saucepan. Add brown sugar and cream and simmer for 4 to 5 minutes. Stir in vanilla and salt. 7. Poke holes in the warm cake and pour about one third of the sauce over it. Let stand for 5 minutes. 8. Cut into squares and serve warm with the remaining sauce.
SCHNAX TIP
Keep the date soaking liquid because it belongs in the batter. The pudding can be made a day ahead and warmed before serving.