A moist date cake drenched in warm toffee sauce — a British classic.

Ingredients

Toffee Sauce:

  • 2 1/2 cups heavy cream
  • 1 stick (4 oz) unsalted butter
  • 1/2 cup light corn syrup
  • 1 cup granulated sugar

Cake:

  • 6 oz pitted dates, preferably Medjol (about 7 dates)
  • 3/4 cup water
  • 3/4 cup plus 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 4 Tbsp unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract

Steps

  1. Make the toffee sauce by combining 1 1/4 cups of the cream with the butter, corn syrup and sugar in a medium saucepan and bringing to a boil.
  2. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 min.
  3. Carefully whisk in the remaining 1 1/4 cups of cream.
  4. Strain the sauce through a sieve into a bowl.
  5. In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 min.
  6. Transfer the dates and any liquid to a food processor and puree until very smooth.
  7. Preheat the oven to 350 degrees and lightly butter six 1/2-cup ramekins.
  8. In a small bowl, whisk the flour with the baking powder, baking soda and salt.
  9. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy.
  10. Beat in the egg and vanilla, then beat in the date puree.
  11. At low speed, beat in the dry ingredients.
  12. Spoon the batter into the ramekins and smooth the tops.
  13. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean and let cool slightly.
  14. Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins.
  15. Unmold the cakes and invert them onto a wire rack.
  16. Wipe out the ramekins and spoon 1 tbsp of the toffee sauce into each.
  17. Return the bottom layers of the cakes to the ramekins, cut side up.
  18. Spoon another tbsp of the toffee sauce into the cakes and spread evenly.
  19. Place the ramekins on a baking sheet and bake for 10 min, or until the toffee is bubbling around the edges.
  20. Let the puddings cool for 5 min, then run a knife around the insides of the ramekins and invert each pudding onto a dessert plate.
  21. Rewarm the remaining toffee sauce and spoon some around the puddings.
  22. Serve with vanilla ice cream or whipped cream.

Notes

  • Recipe from Food and Wine magazine.
  • Alternative serving method: Cool the cakes, then wrap in plastic wrap till serving. Put toffee sauce on the bottom of the plate, place the cake on top, and top with more toffee sauce. Place the plates on a sheet pan and broil till toffee is bubbling.
  • Can use dried pitted, chopped dates if Medjol dates are unavailable.