For years and years, ever since we got married, my husband has been asking me to make sticky date pudding with toffee sauce for him. As well, you forgot to include the pecans and vanilla in the directions, therefore They were left out of my cake. Place half of your cake mixture in the tin then top with the cinder toffee and the dates - then cover with the rest of the cake mixture.
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Sure, the pudding itself tastes fine and dandy, but really, it’s just a vehicle for toffee sauce.
For several years I even roasted a goose and made lovely sage and onion dressing, Yorkshire pudding, and browned potatoes. Coarsely chop dates and in a 1½- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes.


I typed it up from the original recipe which didn’t include some of the changes I made and I simply forgot to add them in.
Sadly, it’s just me, not an editorial team who looks over the posts and occasionally I miss things.
I would totally wrinkle my nose and tell you that only my grandmother and mother ate dates, and that they did because they were weird.
I like a cookie once in awhile, sure, but a warm pudding studded with dried fruit is what really satisfies my sweet tooth. I did make a few alterations; one being that I used gluten-free flour so I could also eat it.
I bribed my children to try the pudding by letting them taste the sauce first and telling them they could have more sauce on the pudding.
That’s why I let them have a cookie for dessert and I sneak another spoonful of warm pudding and ladle on that wicked good sauce.
While mixture is standing, into a bowl sift together flour, baking powder, pumpkin pie spice, and salt. But then one day you grow up and get brave and start eating things that never sounded appealing before.


In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. They’re kids so they ate the sauce that puddled at the bottom of the bowl and none of the pudding. And even if there is only the hope or desire for it this year, it will still be enough, and this sticky date pudding with its incredibly fattening toffee sauce will suffice as well. I might even add a sprig of holly, douse it with spirits, and light it like the Crachits do. Fold in pecans and date mixture and with a wooden spoon stir batter until just well-combined. Cover the pan with a piece of buttered parchment paper and then a piece of heavy-duty aluminum foil.
Bake on the middle rack of oven until a tester inserted into the middle comes out clean, 60 to 75 minutes*.



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