Prep 30 mins
Cook 45 mins
English dessert was either invented or made famous by Francis Coulson, the owner of the Sharrow Bay Hotel in the Lake District in England. If you want to make this dessert ahead of time, let the cakes cool completely and do not drizzle the sauce. Store in a Ziploc bag in the refrigerator for up to 24 hours. When ready to serve, drizzle each pudding with 1 tbsp of the sauce and heat in a 350°F oven for 5 minutes or until warmed through. This recipe is from the book "Sticky, Chewy, Messy, Gooey" and it recommends serving this with vanilla ice cream. The desserts I had in England were more likely to be served with some cream to pour over them than ice cream, so you may choose whichever you prefer.
For the Cake
- 473.18 ml pitted dates, chopped
- 354.88 ml water
- 6.16 ml baking soda
- 473.18 ml all-purpose flour
- 2.46 ml salt
- 4.92 ml baking powder
- 177.44 ml unsalted butter, at room temperature
- 354.88 ml firmly packed light brown sugar
- 3 large eggs
- 4.92 ml vanilla extract
For the Toffee Sauce
- 236.59 ml unsalted butter
- 709.77 ml firmly packed dark muscovado sugar or 709.77 ml dark brown sugar
- 473.18 ml heavy cream
- 4.92 ml vanilla extract
- 1.23 ml salt
- Lightly butter a 12-cup muffin tin or spray with non-stick cooking spray. Position a rack in the middle of the oven and preheat the oven to 350°F.
- Combine the dates and water in a heavy-bottomed saucepan and bring to a gentle boil.
- Reduce the heat to a simmer and cook, uncovered, until the dates are softened and have absorbed the water.
- Remove from heat and stir 1 tsp of the baking soda. Let stand for about 20 minutes.
- While the dates are soaking, sift together the flour, salt, 1/4 tsp baking soda, and the baking powder into a bowl then set aside.
- In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition, and then beat in the vanilla.
- Stir in the dates and any soaking liquid into the batter.
- Gently fold the dry ingredients into the wet batter until just combined.
- Fill the muffin cups 2/3 full. Bake until a toothpick comes out clean, 22-28 minutes.
- While the batter is baking, make the toffee sauce. Combine the butter and brown sugar in a saucepan over medium heat.
- Cook until the butter and sugar melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil.
- Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6-8 minutes.
- Remove the cakes from the oven and poke the tops of each a few times with a toothpick. Drizzle 1 tbsp of the sauce over each cake and allow it to sink in completely.
- To serve, spoon a little sauce on each dessert plate and place a cake, top-side down, in the sauce. Spoon more warm sauce over the top of the cake and serve immediately with cream or vanilla ice cream.
I did this recipe last year for Christmas dinner and will be making it again this year. I didn't have a muffin pan, so just used two 8 x 8 cake pans.
I did cut back on the sugar, just a personal preference as my family doesn't like things overly sweet.
Thanks for sharing the recipe.
I just made this today and it was an easy recipe to follow. Be warned, though ... even the dough smells good! I liked the fact that there were no nuts in this recipe, although I'm sure you could add them if you want. The sauce is delicious too. I used a normal size muffin pan (not the huge size) and got 24 individual cakes out of this recipe, which was a bonus. Now I have some to eat and some to put in the freezer.