Sticky Toffee Pudding — Date Sponge
Dark, moist Medjool date sponge baked until tender and deeply caramelized.
- Medjool dates, pitted250 g
- boiling water300 ml
- baking soda1 tsp
- unsalted butter, softened (or browned and re-softened for more depth)85 g
- dark brown sugar150 g
- large eggs, room temperature2
- molasses, or black treacle1 tbsp
- vanilla extract1 tsp
- all-purpose flour200 g
- baking powder1 tsp
- cinnamon(optional)½ tsp
- salt½ tsp
- 1
Heat oven to 350°F (175°C). Butter a 9×13 baking dish well.
350F - 2
Put the 250 g pitted Medjool dates in a bowl, sprinkle the 1 tsp baking soda over them, then pour the 300 ml boiling water on top. Leave 10–15 minutes to soften. Blend to a smooth purée (immersion blender or stand blender). Let cool slightly.
- 3
Beat the 85 g softened unsalted butter and 150 g dark brown sugar together until lightened, 2–3 minutes. Beat in the 2 large eggs one at a time, then the 1 tbsp molasses and 1 tsp vanilla. The batter may look slightly split — that's fine.
- 4
Whisk together the 200 g all-purpose flour, 1 tsp baking powder, ½ tsp cinnamon (if using), and ½ tsp salt. Add the flour mixture to the butter-sugar batter alternating with the date purée, mixing on low just until combined. Stop as soon as the flour disappears — overmixing toughens the sponge.
- 5
Pour batter into the prepared 9×13 dish and bake 30–35 minutes, until the top springs back and a skewer comes out clean-ish. The sponge should be dark and moist. (For ramekins, bake 18–22 min.)
350F
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