This dessert involves two steps: baking the date cakes and making a syrup to soak and warm them in. The recipe has already been converted for high altitude, so if you live at sea level, double the baking powder. Many measurements are in weight, so a digital kitchen scale is recommended. This recipe makes 10–12 puddings. Dates can be purchased fresh in the produce section or dried (increase water by ½ cup and soak 15 extra minutes if dried). A silicone muffin pan works best, though liners or buttered/floured pans also release cakes well. Baking time varies—check every 5 minutes. For “family style,” arrange cakes in a greased 9x13 pan, cover with hot toffee sauce, wrap in foil, and bake at 350°F for 12 minutes.
Date Cake
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Dates, pitted – 6.25 oz
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Water – 1 ¼ cup
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Baking soda – 1 tsp
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Unsalted butter, soft – 2 oz
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Sugar – ¾ cup
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Eggs – 2
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All-purpose flour – 1 ¾ cup
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Baking powder – 1 ¼ tsp
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Salt – ¾ tsp
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Vanilla extract – 1 tsp
Instructions
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Boil water and whisk in baking soda; pour over dates. Cover and rest 30 minutes, then puree slightly chunky.
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Whisk flour, baking powder, and salt; sift and set aside.
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Cream butter and sugar until pale and fluffy. Add eggs one at a time, scraping between.
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Alternate adding dry ingredients and date puree; mix in vanilla. Finish mixing by hand until smooth.
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Scoop batter into molds, ⅔ full. Bake at 350°F for 15–25 minutes until browned and springy. Unmold and cool.
Toffee Sauce
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Butter – 9 oz
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Light brown sugar – 7 oz
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Light corn syrup – 3 oz
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Heavy cream – 10 oz
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Fleur de Sel – ¾ tsp
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Vanilla bean (or 1 Tbsp extract)
Instructions
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Combine all ingredients in a large pot (split vanilla bean, add seeds + pod if using).
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Bring to a boil, stirring occasionally.
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Reduce to a gentle simmer for 5 minutes. Strain.
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Pour ¼ cup sauce into ramekins, place a cake inside, then cover with another ¼ cup sauce. Wrap tightly with plastic.
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Refrigerate until ready. Microwave wrapped cakes for 1 minute before serving.
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Unmold into bowls, drizzle with extra sauce, and serve with vanilla ice cream.