Quick Recipe Version (TL;DR)
Quick Ingredients
- 200 g pitted dates (about 1 1/2 cups), chopped
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 1 1/4 cups (160 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 6 tbsp (85 g) unsalted butter, softened
- 3/4 cup (150 g) dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp (30 ml) whole milk
- Toffee sauce: 1 cup (240 ml) heavy cream, 1/2 cup (100 g) dark brown sugar, 1/2 cup (113 g) unsalted butter, 1 tbsp golden syrup or molasses (optional), 1/4 tsp salt, 1/2 tsp vanilla
- Vanilla ice cream or softly whipped cream, to serve
Do This
- 1. Heat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square pan.
- 2. Soak chopped dates in 1 cup boiling water with 1 tsp baking soda; stand 10 minutes, mash lightly.
- 3. Cream butter and brown sugar; beat in eggs and vanilla. Fold in dry ingredients, milk, and warm date mixture.
- 4. Bake 30–35 minutes until a skewer comes out with moist crumbs.
- 5. Simmer sauce ingredients 3–5 minutes until glossy; stir in vanilla.
- 6. Poke cake, pour on half the sauce, bake 5 more minutes. Rest 5 minutes.
- 7. Serve warm squares with remaining hot sauce and ice cream or whipped cream.
Why You’ll Love This Recipe
- Classic British comfort: plush date sponge soaked in buttery toffee.
- Make-ahead friendly: rewarms beautifully without drying out.
- Balanced sweetness with a hint of salt and deep caramel notes.
- Equally good family-style in a single pan or as individual puddings.
Grocery List
- Produce: Pitted dates (Medjool or Deglet Noor)
- Dairy: Unsalted butter, heavy cream, whole milk, eggs, vanilla ice cream or heavy cream for whipping
- Pantry: All-purpose flour, dark brown sugar, baking powder, baking soda, vanilla extract, fine salt, golden syrup or molasses (optional), flaky sea salt (optional)
Full Ingredients
Date Sponge
- 200 g pitted dates, chopped (about 1 1/2 cups)
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 1 1/4 cups (160 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 6 tbsp (85 g) unsalted butter, softened
- 3/4 cup (150 g) packed dark brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 2 tbsp (30 ml) whole milk
Toffee Sauce
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) packed dark brown sugar
- 1/2 cup (113 g) unsalted butter, cut into cubes
- 1 tbsp golden syrup or mild molasses (optional, for sheen and depth)
- 1/4 tsp fine sea salt
- 1/2 tsp vanilla extract
To Serve
- Vanilla ice cream or softly whipped cream (lightly sweetened)
- Flaky sea salt, for finishing (optional)
Step-by-Step Instructions
Step 1: Prepare the pan and preheat
Heat the oven to 350°F (175°C) with a rack in the middle. Grease an 8-inch (20 cm) square metal baking pan and line it with a parchment sling, leaving overhang on two sides for easy removal.
Step 2: Soften and mash the dates
Put the chopped dates in a heatproof bowl. Pour the boiling water over the dates and sprinkle in the baking soda. Stir and let stand for 10 minutes to soften. Mash lightly with a fork until pulpy with some small chunks remaining. This mixture will be warm and pourable.
Step 3: Mix the batter
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and brown sugar with a hand mixer until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, then the vanilla. Using a spatula, fold in the dry ingredients in two additions, alternating with the milk and the warm date mixture, ending with dry ingredients. Mix just until no dry streaks remain.
Step 4: Bake the sponge
Scrape the batter into the prepared pan and smooth the top. Bake 30–35 minutes, until the top is springy and a skewer inserted in the center comes out with moist crumbs (not wet batter). Rotate the pan once halfway through for even baking.
Step 5: Cook the toffee sauce
While the sponge bakes, combine the cream, brown sugar, butter, golden syrup (if using), and salt in a saucepan over medium heat. Stir as the butter melts, then simmer gently for 3–5 minutes, until the sauce is glossy and thick enough to coat a spoon. Remove from heat and stir in the vanilla. Keep warm over very low heat or off the burner with a lid.
Step 6: Soak the sponge
When the sponge is done, poke it all over (30–40 holes) with a skewer or toothpick. Pour half of the hot toffee sauce evenly over the sponge, letting it seep into the holes. Return the pan to the oven for 5 minutes to help the sauce absorb. Cool 5 minutes on a rack.
Step 7: Serve warm
Cut the warm pudding into squares. Spoon more hot toffee sauce over each piece. Finish with a scoop of vanilla ice cream or a dollop of softly whipped cream. Add a pinch of flaky sea salt, if you like the sweet-salty contrast. Serve immediately with extra sauce on the side.
Pro Tips
- Chop dates small so they disperse evenly; the baking soda bath softens skins for a plush crumb.
- Use a metal pan for best rise and caramelization; glass runs cooler and may extend bake time.
- Do not overmix after adding flour—stop as soon as streaks disappear to keep the sponge tender.
- For the glossiest sauce, include the golden syrup; it prevents crystallization and adds caramel depth.
- Warm plates before serving so the sauce stays silky and the ice cream melts into perfect rivulets.
Variations
- Individual puddings: Bake in 8 buttered 6-ounce ramekins, 18–22 minutes. Unmold, then drench with sauce.
- Espresso toffee: Add 1 tsp instant espresso powder to the batter and 1 tsp to the sauce for mocha notes.
- Nutty finish: Fold 1/2 cup (60 g) toasted chopped pecans or walnuts into the batter for crunch.
Storage & Make-Ahead
Store cooled pudding (unsauced or sauced) tightly covered at room temperature up to 2 days or refrigerated up to 4 days. The toffee sauce keeps refrigerated for 1 week. Reheat pudding covered at 300°F (150°C) for 10–15 minutes, or microwave individual portions for 20–30 seconds. Rewarm sauce gently over low heat or in short microwave bursts, stirring often. To freeze, wrap unsauced sponge well and freeze up to 3 months; thaw overnight, warm, then add sauce.
Nutrition (per serving)
Approximate, without ice cream: 580 calories; 33 g fat; 70 g carbohydrates; 5 g protein; 55 g sugars; 300 mg sodium.
