This is a classic British dessert made with dates. A rich, sticky pudding doused with an indulgent toffee sauce will make your taste buds sing.
Ingredients:
Dates (Pitted and finely chopped) – 10
Baking soda (Bi-carbonate of Soda)- 3/4 tsp
Boiling water – 3/4 cup
Vanilla essence – 1/2 tsp
Softened butter – 6 tbsp
Eggs (large) – 2
All purpose Flour/Maida – 1 1/4 cup
Light brown sugar – 1/2 cup
Salt – 1/4 tsp
Baking powder – 1 tsp
Pecans/Walnuts chopped – 1/4 cup (optional)
Sauce:
Light brown sugar or Dark brown sugar – 3/4 cup
Butter – 8 tbsps
Heavy whipping cream – 1/2 cup
Kosher Salt or any salt- a pinch
Preparation:
Preheat oven to 350 F or 180 C. Lightly grease a 8 x 8 inch pan or 6 individual ramekins with butter/cooking spray.
In a bowl, stir together the dates, boiling water, baking soda and vanilla extract. Let the mixture sit for 15 to 20 minutes. Pulse it once in the mixer and keep it aside.
In another bowl, cream the light brown sugar and butter with a handheld mixer until it is combined well. Then, add the eggs and mix well.
In a mixing bowl, add the flour, baking powder and salt. Mix it well. Add this to the wet sugar butter mixture and fold it lightly, until it is well combined.
Then, add the dates mixture and the chopped nuts to this mixture and fold it with a spatula. Do not overmix or beat it with an electric beater.
Spread the batter evenly on the 8 x 8 inch pan or spoon into individual ramekins.
For an 8x 8 inch pan, bake it for 40-45 minutes until a toothpick inserted into the centre, comes out clean. Let the cake cool completely. For individual ramekins, baking time of 30 minutes should suffice.
Preparing the sauce:
Combine sugar, butter and salt in a pan and keep it on low heat. After about 3 minutes, when the sugar dissolves, add the heavy whipping cream and stir for another 2 minutes. The sauce should become smooth and silky.
Remove the cakes from individual ramekins and place it on individual plates. Drizzle the sauce over it. You can sprinkle pecan or walnuts on top of it. If you have baked in an 8 x 8 inch pan, cut square pieces of the cake and serve it on a plate.
You may also serve it with a scoop of vanilla ice cream on top.
Meal Haven 