Recipes Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes Sticky Toffee Date Pudding Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 13, 2019 Print Rate It Share Share Tweet Pin Email Servings: 10 A rich puree of Medjool dates gives this cakelike pudding a wonderful, deep flavor -- perfect with the rich toffee sauce that slicks the surface of the dessert. Ingredients For the Pudding ½ cup (1 stick) unsalted butter, softened, plus more for pan 8 ounces Medjool dates, pitted and coarsely chopped ½ cup light rum 2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon baking soda 1 cup packed dark-brown sugar 2 large eggs For the Sauce 1 cup heavy cream 1 cup packed dark-brown sugar ¼ cup (½ stick) unsalted butter, cut into small pieces ¼ cup light rum Directions Preheat oven to 350 degrees. Make the pudding: Butter an 8-inch square cake pan; set aside. Put dates, rum, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cover, and simmer until dates are very soft, about 5 minutes. Carefully transfer date mixture to a food processor, and puree (you should have about 1 cup). Let cool 15 minutes. Whisk together flour, baking powder, salt, cinnamon, and baking soda in a medium bowl; set aside. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition and scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in 3 additions, alternating with the date puree. Transfer batter to prepared pan; smooth top. Bake 25 minutes. Reduce temperature to 325 degrees, and bake until a cake tester inserted into center of pudding comes out clean, 15 to 20 minutes. Let cool in pan on a wire rack 5 minutes. Run a knife around edges of pan to loosen, and invert onto a serving plate. Make the sauce: Put cream, brown sugar, and butter into a medium saucepan. Bring to a boil over medium-high heat. Cook 3 minutes. Stir in rum, and cook 1 minute more (you should have about 1 1/2 cups sauce). Pour half of the sauce over pudding. Serve immediately with remaining sauce on the side. Rate it Print