Ingredients:
For the Pudding:
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup chopped walnuts
For the Caramel Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Date Mixture:
- Preheat your oven to 350°F (175°C) and grease an 8-inch square or round baking dish.
- Place the chopped dates in a bowl, pour in boiling water, and stir in baking soda. Let the mixture sit for 10 minutes, then mash slightly with a fork.
- Make the Batter:
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract
- Gradually add the flour and baking powder to the wet ingredients, mixing until combined. Fold in the date mixture and chopped walnuts.
- Bake the Pudding:
- Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, combine butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir until sugar dissolves, then bring to a simmer and cook for 2-3 minutes, stirring occasionally. Remove from heat and stir in vanilla extract.
- Once the pudding is cooked, let it cool slightly. Make small holes all over the top with a skewer and pour half of the warm caramel sauce over the pudding to soak in. Serve warm slices topped with remaining caramel sauce and, if desired, a scoop of vanilla ice cream or whipped cream.
- Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
- Calories: 450 kcal per serving (approximate, based on 8 servings) | Servings: 8 portions
