Description
A rich, moist sponge cake made with chopped dates and topped with a warm, salty-sweet butterscotch sauce. This recipe is designed to be simple, impressive, and perfect for dinner parties.
Ingredients
Scale
- 1 cup (150g) pitted Medjool dates, chopped
- 1/2 cup (120ml) boiling water
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) dark brown sugar, packed
- 2 large eggs, room temperature
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter (for sauce)
- 1 cup (200g) dark brown sugar (for sauce)
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of sea salt flakes
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper.
- Chop dates into small pieces and place in a bowl. Pour boiling water over them and let sit for 10 minutes until softened and syrupy.
- In a large bowl, cream softened butter and brown sugar until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, scraping down the bowl sides.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Fold dry ingredients into wet mixture until just combined.
- Pour date syrup and softened dates into the batter and fold gently.
- Spread batter into prepared pan and bake for 35-40 minutes until a toothpick comes out clean.
- Let cool in pan for 10 minutes.
- While pudding cools, melt butter in a saucepan over medium heat. Add brown sugar and stir until dissolved.
- Slowly whisk in heavy cream. Simmer for 5 minutes until thickened.
- Remove from heat and stir in vanilla extract and sea salt.
- Serve pudding warm with sauce ladled generously over the top.
Notes
Ensure ingredients are at room temperature for best emulsion. The sauce can be made ahead and stored in the fridge for up to 5 days. The pudding can be frozen without sauce for up to 2 months. Do not overbake to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 square with sauce
- Calories: 480
- Sugar: 45
- Sodium: 350
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 65
- Fiber: 2
- Protein: 5
Keywords: sticky toffee pudding, British dessert, date cake, butterscotch sauce, homemade dessert, easy baking