Date pudding with toffee sauce

Back in World War II, two Canadian officers were staying at a hotel in the northeast of England, where they gave the hotel owner the recipe for a pudding; and it makes sense what they tell us about its origin not being English but Canadian, since the batter is more similar to an American muffin than to a delicate fluffy English sponge.

I'm talking about the delicious sticky toffee pudding or in other words, date pudding with toffee sauce, a dessert well known across English lands, a dessert with many variations and ways of cooking, but what never fails is that its main ingredient is always dates.

At home we love to prepare it steamed; this way we get a very moist and not heavy pudding. The accompaniment of the toffee sauce is always ideal, but I tell you that simply with an English sauce you would be treated like royalty. Will you join in making it? It's a very simple recipe, don't miss it!

Kitchen Craft pudding mold, Emile Henry fluted ceramic mold and Revol porcelain plates

Ingredients (Serves 8)

• 250 g pitted Medjoul dates (approx. 12 units)
• 300 ml water
• 1 teaspoon baking soda
• 3 eggs
• 160 g self-raising flour and a little more for the mold
• 60 g butter
• 60 g brown sugar
• 60 g caster sugar
• 1 teaspoon vanilla paste
• 1 pinch of salt

For the toffee sauce:

• 220 g brown sugar
• 120 g butter
• 350 ml double cream
• 1 teaspoon vanilla paste
• 1 pinch of salt

Preparation

1. In a frying pan place the coarsely chopped dates and cover with the water, bring to a boil, once boiling add the teaspoon of baking soda, reduce the heat and cook over low heat for 2 minutes. Remove from the heat and set aside.
2. With the help of a blender or food processor, cream the butter with the sugars, work well until you get a uniform mixture, then add the eggs one at a time until they are incorporated, add the vanilla paste and mix well.
3. Next add the date mixture, which if necessary we would mash with a fork, mix well and add the flour, work until you achieve a smooth batter.
4. Grease and flour our Kitchen Craft Masterclass pudding mold, pour in the mixture, close well and place in a large pot, fill with hot water to halfway, cover and cook for 80 minutes.
5. While the pudding is cooking we can prepare the toffee sauce; for this put all the ingredients in a saucepan and cook over low heat. It is important that it does not reach a boil.
6. After the 80 minutes of cooking remove the pudding from the heat, let rest for 5 minutes uncovered and unmold into our Emile Henry ceramic mold or alternatively into a deep dish, cover with part of the toffee and the remaining toffee (which won't be much) serve in a jug so each person can help themselves if they want more, and serve warm.

Emile Henry fluted ceramic mold and Revol porcelain plates

I love this pudding warm, sweet and tasty; it's perfect for surprising without worrying about turning on the oven. Served with the toffee sauce it's already wonderful, but I tell you that topped with vanilla ice cream and pecan nuts it's a true sin.