This sweet treat caught my attention a while ago but I couldn’t decide on a recipe for it. So I thought I should go with my trusted source – BA magazine (January 2012 issue). This is a British dessert and, as many things British, it is confusing 🙂 Technically, this is not a pudding, it’s a cake: a wonderfully moist sponge cake drizzled with toffee sauce.
The original recipe called for a bundt pan but I didn’t have one so I used a 9-inch spring form. I baked my cake for 40 minutes and it was perfect. I drizzled half of the toffee sauce over the entire cake before I cut it. I then drizzled some more sauce over individual servings. To use the sauce the next day, rewarm it gently in a pan.
Now, stop drooling and get cooking! 😉
- 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups sifted all-purpose flour plus more for pan
- 1 1/2 cups chopped pitted dates (about 6 ounces)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/4 cups (packed) light brown sugar
- 1/2 cup heavy cream
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon brandy (optional)
- 1/2 teaspoon vanilla extract
- Whipped cream or vanilla ice cream
Pudding: Preheat oven to 350 °F. Butter and flour a 9-inch spring form. Bring dates and 11/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
Whisk 11/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into pan.
Bake until a tester inserted into center of cake comes out clean, 40 –45 minutes. Let cool in pan on a wire rack for 30 minutes. Remove the cake onto a plate.
Sauce: Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla.
Cut cake into wedges. Serve with sauce and whipped cream or vanilla ice cream.