STICKY DATE PUDDING WITH TOFFEE SAUCE
Despite the name, this dense, deeply flavored dessert is more of a cake than a pudding. The dates add dark sweetness, while the vanilla-scented toffee sauce delivers a satisfying richness. If you like, accompany each serving with a spoonful of lightly whipped cream or a scoop of vanilla ice cream.
Unsalted butter for greasing mold, plus 4 tablespoons (60 g) unsalted butter, at cool room temperature.
½ cup (70 g) pitted and finely chopped dates
¾ teaspoon baking soda
¾ cup (180 ml) boiling water, plus more for the water bath
¾ cup (155 g) firmly packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup (120 g) all-purpose flour
2 teaspoons baking powder ½ teaspoon kosher salt
FOR THE TOFFEE SAUCE
4 tablespoons (60 g) unsalted butter
¾ cup (155 g) firmly packed dark brown sugar
¾ cup (180 ml) heavy cream Pinch of kosher salt
1 teaspoon pure vanilla extract
SERVES 6 – 8
Select an 8-cup (1.9-l) soufflé mold (about 7 inches/18 cm in diameter and 3–4 inches/7.5–10 cm deep) that will fit in your slow cooker. Lightly butter the bottom and sides of the mold, then line the bottom with a circle of parchment paper.
In a small bowl, combine the dates, baking soda, and boiling water. Let stand until cool, about 10 minutes.
In a stand mixer fitted with the paddle attachment, beat together the 4 tablespoons butter and the sugar on medium speed until fluffy and light.
Add the eggs, one at a time, beating after each addition until incorporated.
Beat in the vanilla. Remove the bowl from the mixer stand, add the flour, baking powder, and salt, and stir until evenly distributed. Add the date mixture and stir to mix. Scrape the batter into the prepared soufflé mold and smooth the top.
Put the soufflé mold into the slow cooker. Pour boiling water into the slow cooker to reach about halfway up the sides of the mold. Do not fill the insert more than half full. Wrap the slow cooker lid with a clean kitchen towel, cover the cooker (making sure the kitchen towel is pulled taut), and cook on the high setting for about 2 hours. The pudding is done when a toothpick inserted into the center comes out clean.
Remove the pudding from the slow cooker and set aside on a wire rack to cool for about 20 minutes. Invert the mold onto a wire rack, lift off the mold, and then gently peel off the parchment.
To make the toffee sauce, in a small, heavy saucepan over medium heat, melt the butter. Add the sugar, cream, and salt and whisk to combine. Cook, whisking constantly, until the sauce becomes sticky, about 5 minutes. Remove from the heat and stir in the vanilla.
To serve, slide the pudding onto a serving plate and top with half of the warm toffee sauce. Cut the pudding into wedges and serve the remaining sauce alongside.