Ingredients Jump to Instructions ↓

  1. ** for pudding:

  2. 300 gm dates, pitted& coarsely chopped

  3. 2 cups boiling water

  4. 1 tsp baking soda

  5. 2 cups flour

  6. 2 tsp baking powder

  7. 1/2 tsp baking soda

  8. 1/2 tsp salt

  9. 2 tsp cinnamon

  10. 1/2 tsp nutmeg

  11. 1/2 tsp ginger. sifted& set aside

  12. 3 eggs

  13. 1 tsp vanilla extract

  14. 80 gm

  15. cup walnut finely chopped

  16. 2 tbsp brown sugar

  17. **for sauce:

  18. 1 stick (112 gm or 1/2 cup) butter

  19. 1/2 brown sugar

  20. 1 cup whipping cream

  21. 1/2 tsp vanilla extract

  22. coarsely chopped walnuts for topping

Instructions Jump to Ingredients ↑

  1. In deep sauce pot, add dates+ boiling water, bring to boil. Reduce heat and simmer for 5 minutes. Remove from heat, add 1 tsp baking soda& mix ( mixture will foam). Set aside for 20 minutes.

  2. Mean while, using electric mixer, beat butter and sugar till light& fluffy. Add eggs, one at a time, and beat well after each addition.

  3. Gradually, add sifted flour mixture beating well after each addition. Mixture will become thick. Add the date mixture and mix just till well combined.

  4. Pour batter into greased& floured 9 x 11 inch baking tray. Bake in a hot water bath (place baking tray in a larger baking tray filled half way up with boiling water), in a preheated oven, starting with high temperature, 400F (or 240C), and reduce temperature gradually for 7-8 minutes till you reach 375F (or 180C) and continue baking for another 30-35 minutes.

  5. Remove pudding tray from water. Set aside. Poke pudding with wooden stick. Mix milk+ brown sugar and sprinkle all over and set aside in the tray till all liquid absorbed, about 10 minutes.

  6. Meanwhile, prepare Toffee Sauce: Melt butter in sauce pan. Add sugar and bring to boil. Add whipping cream+ vanilla& bring to boil while stirring. Simmer for 5 minutes over low heat. Remove from heat to cool. Serve warm.

  7. Remove from tray (or keep in tray if you’re using the ceramic-type baking plate). Pour half of the Toffee sauce on top. Sprinkle with coarsely chopped walnuts. Cut and serve WARM with the rest of the sauce and Ice cream if desired.


Send feedback