Decided to try my hand at this after finding out my sis in law likes it. Success!
Did a fair bit of research and video-watching before settling on the one recipe I felt would give me the moistest pudding and it definitely superseded what I expected to produce. Also gave me a bit of confidence in possibly incorporating dates into other desserts I bake in the future.
As usual, I ended up tweaking the recipe a bit based on what was available in the kitchen and the results, thankfully were just promising.
I made a slight change to the sauce, substituting demerara for light brown sugar and golden syrup for honey the flavour of that carried through to the sauce.
Also, this recipe produced a lighter-coloured sticky toffee sauce than the ones I’ve had at restaurants but it was just as yummy so no complaints here. (:
Recipe adapted from here:
Servings: 6-8 // Total Time: 1 hr 20 mins
Prep Time: 30 mins // Bake Time: 50 mins
2 cups heavy cream
½ cup light brown sugar
2½ tbsp honey
A pinch of salt
170g or ¾ cup pitted dates, chopped finely
1 cup water
1 tsp baking soda
1¼ cups all purpose flour
1 tsp baking powder
½ tsp fine sea salt
4 tbsp unsalted butter
½ cup granulated sugar + ¼ cup brown sugar
1 tsp vanilla extract
1. Preheat oven to 350°F / 176.6°C and butter a 8½” ramekin dish (I used 2 smaller round ramekin dishes cuz I didn’t have the appropriate size available)
2. Make toffee sauce: combine all toffee sauce ingredients in a medium saucepan and bring to a boil – stirring frequently to melt sugar. Lower heat to a simmer and continue stirring for about 5 minutes until mixture thickens and coats the back of a spoon. Reserve half the sauce for serving later, and pour the remaining in the ramekin dish. Place this in the freezer to harden up.
3. To make pudding: start by heating the chopped dates and water in a medium saucepan. Remove from heat as soon as the water begins to boil, and stir in baking soda. Set aside.
4. In a small bowl, whisk together the flour, baking powder and salt to aerate.
5. With a stand mixer or by hand, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
6. Next, add ½ the flour mixture then the date mixture, ending with the remaining flour. Take care not to overmix / overbeat the air out of the batter.
7. Remove the ramekin dish from the freezer and fill with the batter. Bake for 50 minutes or until toothpick inserted comes out with moist crumbs. *Remember the toffee sauce at the base of the dish* (Note: Baking time is reduced is smaller dishes are used. The 2 dishes I used needed only about 25-30 mins)
8. Let pudding cool slightly before serving with more toffee sauce. Good with vanilla ice cream too.
Having never worked with dates in the kitchen prior, lesson learned during this bake: to chop the pitted dates more finely so as not to find itty bits of fibre between bites.
AND! to try boiling the dates in coffee instead of water because it apparently adds a nice depth of flavour to the entire dessert. Probably also lends a darker finished product, much like the ones more commonly seen on display at buffets and dessert cafes.
I might make more sauce next time too, cuz I think we ran short this time round and had to ration each time we reached for a serve.
Till the next! ~