Ingredients
Pudding (a.k.a. Cake)
- 1 cup plus 1 tablespoon unbleached all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup packed pitted dates, preferably Medjool (around 5 to 6 ounces)
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
Rum Whipped Cream
- 1 cup heavy whipping cream
- 1 to 2 tablespoons rum (I like to use dark but light also works fine)
- 1 heaping tablespoons confectioners’ (powdered) sugar
- 1 teaspoon vanilla
Toffee Sauce
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy whipping cream
Instructions
Pudding (a.k.a. Cake)
- Preheat oven to 350°F. Butter a 9-inch square or 7 by 11-inch baking dish. Put water on to boil.
- Sift flour and baking powder into a small bowl. Set aside.
- Chop the dates finely. Place in a small bowl and add the boiling water and baking soda; stir and set aside.
- In the bowl of an electric mixer, using the paddle attachment beat the butter and sugar until blended and light in color. Add the egg and vanilla; beat until well blended. Gradually beat in the flour mixture. Add the date mixture to the batter and beat on lowest setting just until mixed.
- Pour into the prepared pan, spreading batter evenly. Bake until pudding is set and firm on top, about 30 minutes.
- Remove pan from oven and place on a wire rack to cool.
Rum Whipped Cream
- Using an electric mixer with the whisk attachment, whip the cream until soft peaks form.
- Add the rum, confectioners’ sugar and vanilla; beat until firm peaks form. Set aside.
Toffee Sauce
- In a medium heavy saucepan, melt the butter over medium-low heat. Stir in brown sugar and cook, stirring, until sugar melts.
- Stir in cream, bring to a slow boil and cook, stirring occasionally, for 4 to 5 minutes.
- Remove from heat and stir until it stops bubbling.
Assembly
- Preheat broiler.
- Spoon about 2/3 to 1 cup of the sauce over the pudding; spread evenly. Place pudding under the broiler until the topping is bubbly, only about 1 minute.
- Cut into squares and serve immediately, drizzling remaining toffee sauce on top. Place a scoop of Rum Whipped Cream on top or on the side.
Notes
Make ahead: Pudding can be baked earlier in the day, covered and stored at room temperature. Can also be wrapped and frozen for up to 1 month. Toffee Sauce is best when prepared just before serving, but can be prepared earlier in the day, cooled, covered and refrigerated. To serve sauce, reheat in a small heavy saucepan over low heat, stirring.
High altitude: reduce baking powder and baking soda by 1/8 teaspoon each, increase boiling water by 2 to 3 tablespoons, and decrease granulated sugar by around 1/2 to 3/4 teaspoon. Above 7,000 feet, reduce baking powder and baking soda by 1/4 teaspoon each, increase boiling water by 3 to 4 tablespoons, and decrease granulated sugar by around 3/4 to 1 teaspoon.
- Category: dessert, make ahead
- Cuisine: British