Quick Recipe Version (TL;DR)
Quick Ingredients
- 7 oz (200 g) pitted dates, chopped
- 1 cup (240 ml) boiling water + 1 tsp baking soda
- 1/2 cup (113 g) unsalted butter, room temp
- 3/4 cup (150 g) packed brown sugar
- 2 large eggs + 1 tsp vanilla
- 1 1/4 cups (155 g) all-purpose flour
- 1 tsp baking powder + 1/4 tsp fine salt
- Optional: 1 tbsp black treacle or molasses
- For sauce: 1/2 cup (113 g) butter, 1 cup (200 g) dark brown sugar, 1 cup (240 ml) heavy cream, 1 tsp vanilla, 1/4 tsp fine salt
- To serve: vanilla ice cream or warm custard
Do This
- 1. Heat oven to 350°F (180°C) or 160°C fan. Grease and line an 8-inch (20 cm) square pan.
- 2. Soak chopped dates in boiling water with baking soda for 10 minutes, then mash lightly.
- 3. Cream butter and brown sugar; beat in eggs, vanilla, and optional treacle.
- 4. Mix flour, baking powder, and salt; fold into batter with warm date mixture until just combined.
- 5. Bake 30–35 minutes until risen and springy. Meanwhile, simmer sauce ingredients 3–4 minutes; stir in vanilla and salt.
- 6. Poke hot sponge and pour over one-third of the sauce. Rest 10 minutes, then serve warm with more sauce and ice cream or custard.
Why You’ll Love This Recipe
- Soft, plush date sponge soaks up a glossy toffee sauce for pure comfort.
- That hot-and-cold spoonful: warm pudding with cold vanilla ice cream or custard.
- Pantry-friendly ingredients, no special equipment, and very forgiving.
- Perfect for make-ahead entertaining; the sauce reheats beautifully.
Grocery List
- Produce: Pitted dates (Medjool or Deglet Noor)
- Dairy: Unsalted butter, heavy cream (double cream), eggs, vanilla ice cream or custard
- Pantry: Brown sugar, all-purpose flour, baking powder, baking soda, vanilla extract, fine sea salt, optional black treacle or molasses
Full Ingredients
Date Sponge
- 7 oz (200 g) pitted dates, finely chopped
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 1/2 cup (113 g) unsalted butter, at room temperature
- 3/4 cup (150 g) packed brown sugar (light or dark)
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (155 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- Optional: 1 tbsp black treacle or molasses for deeper caramel notes
Toffee Sauce
- 1/2 cup (113 g) unsalted butter
- 1 cup (200 g) packed dark brown sugar
- 1 cup (240 ml) heavy cream (double cream)
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt (plus a pinch of flaky sea salt to garnish, optional)
To Serve
- Vanilla ice cream (about 1 pint / 475 ml) or warm custard
Step-by-Step Instructions
Step 1: Prep the pan and oven
Heat the oven to 350°F (180°C) or 160°C fan. Grease an 8-inch (20 cm) square baking pan and line the base and two sides with a parchment sling for easy removal.
Step 2: Soak and soften the dates
Place the chopped dates in a heatproof bowl. Pour over the boiling water, sprinkle in the baking soda, and stir. Let stand for 10 minutes. The baking soda helps the dates soften and keeps the sponge tender. After soaking, mash the dates lightly with a fork into a chunky paste.
Step 3: Make the batter base
In a mixing bowl, beat the butter and brown sugar until creamy and slightly fluffy, about 2 minutes. Beat in the eggs one at a time, scraping the bowl as needed. Mix in the vanilla and the optional treacle or molasses.
Step 4: Combine dry ingredients and finish the batter
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in two additions, alternating with the warm date mixture. Fold gently just until no dry spots remain; do not overmix. The batter will be thick and speckled with dates.
Step 5: Bake the sponge
Scrape the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until the top is springy and a skewer inserted in the center comes out with a few moist crumbs (not wet batter). Begin checking at 28 minutes; ovens vary.
Step 6: Make the toffee sauce
While the sponge bakes, combine butter, dark brown sugar, and cream in a medium saucepan. Bring to a gentle simmer over medium heat, whisking, and cook 3–4 minutes until smooth and slightly thickened. Remove from heat and stir in the vanilla and fine salt. Keep warm. The sauce will thicken further as it cools.
Step 7: Soak, rest, and serve
When the sponge is hot from the oven, poke it all over with a skewer. Pour about one-third of the warm toffee sauce evenly over the top to soak in. Let rest 10 minutes. Cut into squares and serve warm with a generous spoonful of extra sauce and a scoop of cold vanilla ice cream or warm custard. Finish with a pinch of flaky sea salt if you like contrast.
Pro Tips
- Chop the dates small so they melt into the crumb and keep the texture even.
- The baking soda in the soak is essential; it tenderizes the dates and helps the sponge stay moist.
- Do not overbake—pull the sponge when a skewer shows moist crumbs. Overbaking dries it out.
- Warm your serving plates and keep the sauce hot for the best hot–cold contrast with ice cream.
- Baking individual puddings in a muffin tin? Fill wells two-thirds full and bake 18–20 minutes.
Variations
- Espresso Toffee: Add 1–2 tsp instant espresso powder to the sauce while simmering for a subtle coffee edge.
- Gingerbread Twist: Whisk 1 tsp ground ginger and 1/2 tsp cinnamon into the flour; use dark brown sugar for deeper spice.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend; if your blend lacks xanthan gum, add 1/4 tsp.
Storage & Make-Ahead
Cool the sponge completely, then cover and refrigerate up to 3 days or freeze up to 3 months. Reheat slices in the microwave (30–40 seconds) or covered in a 300°F (150°C) oven for 10–12 minutes. The toffee sauce keeps refrigerated up to 1 week; rewarm gently on the stovetop or in the microwave, thinning with a splash of cream if needed. For entertaining, bake the sponge earlier in the day, warm before serving, and finish with fresh hot sauce.
Nutrition (per serving)
Approximate: 560 calories; 30 g fat (19 g saturated); 70 g carbohydrates; 55 g sugars; 5 g protein; 290 mg sodium; 2 g fiber.
