Sticky Toffee Date Pudding

This recipe is part of a two-part 3-course meal menu. Start with this Creamy Tomato Beet Soup., followed by an Eggplant Lasagna with Mushroom Ragu, served with a Kale and Brussels Sprouts Salad.

I've made a pudding similar to this, which has become a South African quintessential dessert - Malva Pudding with Rum Sauce. Sticky toffee date pudding is the English or Australian version, a cake made from flour, eggs, sugar, butter and well, of course, dates! 

What makes this dessert is the moist texture of the cake and the sauces you serve it with since it acts like a sponge. The "sticky" in sticky date pudding gets its name from the creamy brown sugar-based toffee sauce that goes on top. 

Sticky toffee pudding is also often served with custard, ice cream, or whipped cream. In this case, like my previous dessert, I used my signature Amarula Custard. 

Ingredients

Cake:

1 1/4 cups all-purpose flour

1 1/4 cups dark brown sugar

6 tablespoons butter

3 eggs

2 teaspoons baking powder

3/4 cup or 6-7 ounces dates, pitted (I used Medjool)

1 teaspoon vanilla extract

1 teaspoon baking soda

Toffee sauce:

6 tablespoons dark brown sugar

1/2 cup butter

1/2 cup + 2 tablespoons light brown sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

15-ounce (400ml) can coconut whipping cream

1/2 cup milk (I used plant-based for this)

Instructions

In a small saucepan, submerge and simmer the dates for about 5 minutes or until they begin to break down. Cool, strain, and pulse into a paste in a blender or food processor. Mix with the baking soda and set aside.

Cream the dark brown sugar and butter with an electric mixer on high speed until fluffy and creamy in a large bowl. Beat in the eggs one at a time, then gently fold in the flour, baking powder, and the date mix - you’ll notice it would have lightened and up a bit and become airy in texture. 

Pour the batter into a greased and/or parchment-lined cake tin (I used one 8 inches by 8 inches) and bake at 350F for about 50-60 minutes (depending on your oven). The centre must come out clean with a toothpick or skewer to check the doneness. 

While this is baking, make your toffee sauce. Melt the butter in a saucepan. Add the two sugars and mix until dissolved. Stir in the cream and milk, then simmer for about 3-4 minutes. Remove from heat, and stir in the vanilla, set aside. 

If you plan to serve this with custard, at this time, you can make my Amarula Custard. 

Once your cake is done, set aside to cool before serving. Cut into squares, then assemble!

For each serving, spoon a bit of the custard in a bowl. Place your date cake on top, then drizzle the toffee sauce on top. Serve hot!

Store each item separately in airtight containers, consume in 3-4 days.