Adapted from David Lebovitz
For the toffee sauce
- 2 cups of heavy cream
- ½ cup of Demerara sugar
- 2 tbsp of molasses
- Pinch of sea salt
For the Pudding
- 180 g (about 1 heaping cup) of pitted dates, (chopped)
- 1 cup of water
- 1 tsp of baking soda
- 1 ¼ cup of whole wheat flour
- 1 tsp of baking powder
- ½ tsp of cinnamon
- ½ tsp of salt
- 4 tbsp’s of butter
- ½ cup of sugar
- ¼ cup of Demerara sugar
- 3 small eggs or 2 large eggs
- ½ tsp of vanilla paste
- Preheat the oven to 350 F (190 C) and butter an 8 1/2-inch baking dish as well as line with parchment paper.
2. Toffee Sauce: bring the cream, Demerara sugar, molasses and salt to a boil in a medium saucepan, stirring often to melt the sugar.
3. Lower heat and simmer, stirring constantly for about 10 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared baking dish and place the dish in the freezer, and reserve the other half for serving.
4. Pudding: in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda, then set aside, but keep it slightly warm.
5. In a small bowl, sift together the whole-wheat flour, baking powder, cinnamon and salt.
6. In a large bowl beat the butter, Demerara sugar and sugar until light and fluffy for about 5 minutes.
7. Then add in the eggs and vanilla paste.
8. Gradually add in the flour mixture, then the date mixture alternating until just mixed. DON’T OVER MIX
9. Remove the baking dish from the freezer and pour the batter into the baking dish. (I should have frozen it a bit longer…but it was still great)
10. Bake for 40 minutes, or until a toothpick inserted into the center comes out with some moist crumbs.
11. Remove the pudding from the oven, and let cool slightly. Flip the pudding into a slightly deep dish.Pour more toffee sauce on top of the pudding and serve with ice cream or whipped cream.
Serve and ENJOY