Ingredients:
Pudding:
1 cup whole dates
1 tsp. vanilla extract
1 tsp. baking soda
5 tbsp. butter, softened
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 egg, beaten
Toffee Sauce:
7 tbsp. unsalted butter
3/4 cup heavy cream
1 1/3 cups dark brown sugar
3 tbsp. water
2 tbsp. rum, or to taste (optional)
Serve with: (optional)
Whipped cream, vanilla ice cream or store-bought chocolate sauce
Instructions:
Bring a large pot of water to a boil. Add the dates, and boil for 5 minutes. Strain, and place the dates in a bowl of cold water. Working in the water, remove the skins and pits from the dates. Place the dates in a medium saucepan with 1 cup water, vanilla extract, and baking soda. Bring to a boil and allow to simmer for 2 minutes (watch carefully, as it will foam). Set aside to cool.
Preheat oven to 350 degrees F/180 degrees C. Butter an 8 x 12-inch baking dish or 12 (6-ounce) ramekins very well. Combine the flour, baking powder, salt, and sugar in a bowl. Cream the butter briefly in a mixing bowl. Add the date mixture, dry ingredients, and beaten egg, and stir gently to combine. (Do not overmix.) Spoon the mixture into the prepared baking dish or ramekins until a bit less than half full. Set on a cookie sheet, and bake for 25 to 30 minutes.
Toffee Sauce:
While the pudding bakes, combine the butter, cream, and brown sugar with the 3 tablespoons water in a saucepan and bring to a boil. Reduce the heat and simmer for a few minutes, add rum (if using), and set aside, keeping the sauce warm.
Remove the pudding from the oven when a skewer inserted in the center comes out clean. If using a large baking dish, cut the pudding into 12 squares. Pour the sauce over the pudding, allowing it to seep down around the sides and cover the top of pudding. (Use a fork to pull the pudding away from the pan, to get the sauce down the sides.) Bake for 2 to 3 more minutes. If making puddings in ramekins, spoon sauce over the tops of puddings in ramekins and bake 2 to 3 more minutes. Remove and cool to room temperature. Serve with whipped cream, vanilla ice cream or top with chocolate sauce instead of toffee sauce, if desired.
Makes 12 servings.
Date: August 25, 2006