By Casa de Suna
Published Apr 06
Spicy toffee pudding is a seriously underrated delicacy.
Brimming with warming cinnamon and ginger and served right from the oven with a dreamy toffee sauce poured over top, it’ll become your go-to favorite for the winter months ahead and beyond.
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How to Make It
Difficulty: Easy
Overall Time: 2 hrs 5 min
Prep Time: 30 min + 30 min resting time
Cook Time: 45 min + 20 min cooling time
Serves: 12 to 16
INGREDIENTS
Pudding
- 1 ¼ cups pitted, stemmed and diced Medjool dates, about 14 dates
- ¾ cup kettle-boiled water
- 2 ½ cups all-purpose flour
- 2 ¼ tsp baking powder
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 ¼ cups dark brown sugar, lightly packed
- ½ cup unsalted butter, melted and cooled slightly
- ½ cup whole milk
- 1 ½ tsp vanilla extract
- 3 large eggs
Toffee Sauce
- 1 ½ cups dark brown sugar, lightly packed
- 1 ½ cups 35% cream
- 3 tbsp unsalted butter, cubed
- 1 tbsp honey
- 1 1/2 tsp vanilla extract
- ¼ tsp kosher salt
- Vanilla ice cream for serving
INSTRUCTIONS
- For the pudding, combine dates and boiling water in a small bowl, ensuring fruit is submerged. Tent with foil and let stand until fruit is soft, about 30 minutes.
- Position rack in center of oven. Preheat to 350°F. Generously butter a 9 x 13-inch ceramic baking pan. Set aside.
- In a medium bowl, whisk the flour with baking powder, salt, and spices to combine.
- Scrape dates and all liquid into the bowl of a food processor. Process, scraping down sides halfway through, until a smooth paste forms (it’s ok if some flecks remain), up to 1 minute.
- Scrape mixture into a large bowl, then whisk in sugar, butter, milk, and vanilla. Whisk in eggs until fully combined. Add flour-mixture, whisking vigorously until batter is very smooth. Scrape batter into prepared pan; smooth top.
- Bake in the center of oven until a tester inserted into the center of the cake comes out clean, approximately 45 to 50 minutes. Transfer to a wire rack to cool, 10 minutes.
- Meanwhile, for the toffee sauce, combine ingredients in a medium saucepan and set over high heat. When it comes to a boil, reduce heat to medium-high and continue cooking, whisking occasionally, to slightly thicken, 3 minutes. Remove from heat to cool slightly, about 5 minutes.
- Pour half of toffee sauce over warm cake. Let it stand, approximately 10 minutes. Cut cake into 12 to 16 slices. Serve immediately with remaining warm toffee sauce and ice cream.
