Ingredients:

  • 1 cup (225g) pitted dates, chopped
  • 1 tsp baking soda
  • 1 cup (240ml) boiling water
  • ½ cup (1 stick) (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • Pinch of salt
  • ½ cup (1 stick) (113g) unsalted butter
  • ½ cup (120ml) heavy cream
  • 1 cup (200g) packed light brown sugar
  • Pinch of salt

Instructions:

  1. Combine chopped dates and baking soda in a bowl. Pour boiling water over them, stir, and let stand for 30 minutes.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gently fold in the soaked date mixture (including the soaking liquid).
  5. In a separate bowl, whisk together flour and salt. Gradually add to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared baking pan and bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the pudding is baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cream. Bring to a simmer, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly. Simmer for 2-3 minutes, then remove from heat and stir in a pinch of salt.
  8. Once the pudding is out of the oven, poke holes all over it with a skewer or toothpick. Pour half of the toffee sauce evenly over the hot pudding.
  9. Let the pudding sit for a few minutes to absorb the sauce. Serve warm, drizzled with the remaining toffee sauce.