Ingredients
- TOFFEE SAUCE:
- 1 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup pitted dates
- 1 1/4 cups boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
- 1 cup heavy cream, whipped
Preparation
Step 1
Preheat oven to 350 degrees.
Butter a 10-inch round or square baking dish.
Sift the flour and baking powder onto a sheet of waxed paper.
Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside.
In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula.
Pour into the prepared baking dish.
Bake until pudding is set and firm on top, about 35 minutes.
Remove from oven to a wire rack.
Toffee Sauce:
Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly.
Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler.
Spoon about 1/3 cup of the sauce over the pudding.
Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls.
Drizzle with toffee sauce and top with a spoonful of whipped cream
reviewer suggestions:
- light brown sugar in place of granulated sugar and dark brown sugar in the sauce in place of light brown sugar
- coffee instead of water to soak dates in
- salted chopped pecans on op for serving
- salted butter instead of sweet butter