Recipe Index

Ingredients

• For the toffee sauce: 11 tablespoons unsalted butter
• 1 1/2 cups dark brown sugar
• 4 1/2 tablespoons molasses
• 1 tablespoon instant espresso powder
• 1/4 teaspoon kosher salt
• 3/4 cup heavy cream
• For the pudding: 1 1/2 cups pitted Medjool dates, divided
• 3/4 cup boiling water
• 1/2 teaspoon baking soda
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted
• 1/3 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, plus 1 large egg yolk
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon instant espresso powder

Method

1. Heat the oven to 350°F. Butter a 9-inch square baking dish or six individual ramekins.
2. Chop 1 cup of the dates finely and place in a bowl with the baking soda. Pour over the boiling water, stir, and leave to soak for 15 minutes until soft. Roughly chop the remaining 1/2 cup of dates and set aside.
3. Blend or mash the soaked dates with their liquid to a coarse puree, then stir in the remaining chopped dates.
4. Whisk the flour, baking powder, and salt together in a small bowl.
5. In a large bowl, whisk the melted butter with both sugars until combined. Whisk in the egg, egg yolk, vanilla, and espresso powder until smooth.
6. Fold the date mixture into the butter mixture, then fold in the dry ingredients just until no dry flour remains.
7. Scrape the batter into the prepared dish and bake for 30 to 35 minutes, until risen, dark golden, and a tester inserted in the center comes out with only moist crumbs.
8. While the pudding bakes, make the sauce: melt the butter in a saucepan over medium heat, then stir in the brown sugar, molasses, espresso powder, and salt. Cook, stirring, for 2 to 3 minutes until the sugar dissolves.
9. Pour in the cream, bring to a gentle boil, and simmer for 3 to 4 minutes, stirring, until slightly thickened and glossy. Keep warm.
10. Poke the hot pudding all over with a skewer and pour over about half the warm sauce, letting it soak in for 5 minutes.
11. Serve warm in bowls with the remaining sauce poured over the top.

Prep: 45 min · Total: 100 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data