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Warm Toffee Pudding recipe

#toffeepudding #pudding #toffee

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1 cup pitted dates (5 oz), finely chopped
1 cup water - enough to cover dates in saucepan
1 stick (1/2 cup unsalted butter, softened
1/4 cup brown sugar
1 egg
1 cup self-rising cake flour plus additional for flouring pan
* NOTE: Use 1 cup gluten free flour, if needed.
1/8 tsp salt
1 stick (1/2 cup unsalted butter, softened
1 cups packed dark brown sugar
1/3 cup water
pinch salt
1 tsp orange zest

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Put oven rack in middle position and preheat oven to 350F.

Butter and flour an 8 inch cake pan.

Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes.

Let stand, covered, off heat 5 minutes.

Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes.

Beat in egg until combined. Add flour and 1/8 teaspoon salt and mix at low speed until just combined.

Add dates and mix until just combined well.

Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes.

Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt.

Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes. Remove from heat and cover.

Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a chopstick.

Gradually pour half of warm sauce evenly over hot pudding. Let stand until almost all of sauce is absorbed, about 20 minutes.

Run a thin knife around edge of pan. Invert a plate over pudding and invert pudding onto plate.

Pour remaining warm sauce over pudding and serve immediately.