📝 About This Recipe
Originating from the Lake District of England, this quintessential British comfort food is a masterpiece of textures and deep, caramelized flavors. A moist, dark sponge cake enriched with pureed Medjool dates is drenched in a velvety, buttery toffee sauce that seeps into every crumb. It is the ultimate warm hug in a bowl, striking the perfect balance between sophisticated elegance and rustic indulgence.
🥗 Ingredients
The Date Base
- 225 grams Medjool dates (pitted and roughly chopped)
- 1 cup Boiling water
- 1 teaspoon Baking soda (to soften the date skins)
The Sponge Cake
- 75 grams Unsalted butter (softened at room temperature)
- 175 grams Dark brown sugar (packed tightly)
- 2 Large eggs (at room temperature)
- 1 tablespoon Black treacle or Molasses (for deep color and bitterness)
- 1 teaspoon Vanilla bean paste (or high-quality extract)
- 175 grams Self-rising flour (sifted)
- 1/2 teaspoon Sea salt (fine grain)
The Toffee Sauce
- 300 ml Heavy cream (double cream preferred)
- 80 grams Unsalted butter (cubed)
- 80 grams Dark brown sugar
- 1/4 teaspoon Flaky sea salt (to finish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (180°C). Grease an 8-inch square baking dish or 8 individual ramekins thoroughly with butter.
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2
Place the chopped dates in a heatproof bowl and sprinkle the baking soda over them. Pour the boiling water over the dates and let them soak for 10-15 minutes until softened.
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3
Once the dates are soft, use a fork to mash them into a thick paste, or pulse briefly in a food blender if you prefer a smoother sponge texture.
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4
In a large mixing bowl, cream together the softened butter and dark brown sugar using an electric mixer until the mixture is light, fluffy, and well-combined.
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5
Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of your flour.
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6
Stir in the black treacle (or molasses) and vanilla paste. The batter should be a beautiful dark amber color at this stage.
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7
Gently fold in the sifted self-rising flour and sea salt using a large metal spoon or spatula. Do not overmix; stop as soon as no white streaks remain.
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8
Stir the date mixture (including the soaking liquid) into the cake batter. The batter will be quite thin and liquid—this is exactly what you want for a moist pudding.
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9
Pour the batter into your prepared dish. Bake for 30-35 minutes for a large dish (or 20-25 for ramekins) until the top is springy to the touch and a skewer comes out clean.
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10
While the pudding bakes, make the sauce: combine the cream, butter, and sugar in a small saucepan over medium heat.
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11
Bring the sauce to a gentle simmer, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly and turned a deep toffee color (about 5 minutes).
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12
Once the pudding comes out of the oven, use a skewer to poke holes all over the surface. Pour about one-third of the warm toffee sauce over the hot pudding.
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13
Place the pudding under a hot broiler (grill) for 2-3 minutes until the sauce is bubbling and starting to caramelize on top. Watch it closely so it doesn't burn!
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14
Let the pudding stand for 5 minutes to allow the sauce to settle before serving warm with the remaining sauce on the side.
💡 Chef's Tips
Use Medjool dates if possible; they are naturally sweeter and softer than Deglet Noor varieties. Don't skip the baking soda in the dates; it breaks down the skins so they melt into the cake. If you don't have self-rising flour, use 175g all-purpose flour mixed with 1.5 tsp baking powder and 1/2 tsp salt. Make the sauce ahead of time and gently reheat it; it thickens beautifully as it sits. For an extra-rich flavor, brown the butter for the toffee sauce before adding the cream and sugar.
🍽️ Serving Suggestions
Serve with a generous scoop of cold, high-quality vanilla bean ice cream to contrast the heat. A dollop of unsweetened crème fraîche provides a lovely acidic tang to cut through the sweetness. Drizzle with extra warm toffee sauce at the table for a dramatic, indulgent presentation. Pair with a glass of chilled dessert wine like a Sauternes or a dark, nutty Pedro Ximénez sherry. A simple garnish of fresh raspberries can add a pop of color and brightness.