Sticky Date Nut Pudding Dessert With Caramel or Toffee Sauce

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READY IN: 35mins
SERVES: 8
YIELD: 1 bowl
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 350°F.
  • Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
  • In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
  • Combine the cake batter with date mixture and mix well.
  • Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
  • Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
  • For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
  • For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
  • Cut the cooled cake into very small square pieces.
  • In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!
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