Copycat Parker's Dates Pudding Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g dates, pitted and chopped</li> <li class="ingredients-single-item">250ml boiling water</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">85g unsalted butter, softened</li> <li class="ingredients-single-item">175g brown sugar</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">175g self-raising flour</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">For the toffee sauce:</li> <li class="ingredients-single-item">150g brown sugar</li> <li class="ingredients-single-item">150ml double cream</li> <li class="ingredients-single-item">85g unsalted butter</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of sea salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) square baking dish</li> <li class="equipment-single-item">Electric mixer</li> <li class="equipment-single-item">Small saucepan</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (fan 160°C) and generously grease a 23cm square baking dish. Place the chopped dates in a medium bowl, pour over the boiling water, and stir in the baking soda. The baking soda helps break down the dates, creating that signature soft texture. Set aside for 10 minutes to soften while the mixture foams slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, cream together the butter and brown sugar until pale and fluffy, about 3-4 minutes. This extended beating incorporates air into the mixture, helping create a lighter textured pudding despite its dense, moist character. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, don't worry - this is normal and will smooth out when you add the flour. Stir in the vanilla extract. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Sift the flour and salt into the bowl and fold gently into the butter mixture. The key here is not to overmix - stop folding as soon as no dry flour is visible to maintain tenderness in your pudding. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the soaked date mixture (including all the liquid) into the batter and fold until just combined. The mixture will seem quite liquid compared to typical cake batters - this is exactly what creates the pudding's wonderfully moist texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour the batter into your prepared baking dish and smooth the top. Bake for 35-40 minutes until the pudding is risen, golden brown, and a skewer inserted into the center comes out clean. The pudding should spring back when gently pressed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the pudding bakes, prepare the toffee sauce. In a small saucepan, combine the brown sugar, double cream, and butter. Bring to a gentle simmer over medium heat, stirring constantly to prevent burning. Once the sugar has dissolved completely, simmer for 2-3 minutes until the sauce thickens slightly. It will continue to thicken as it cools. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the sauce from heat and stir in the vanilla extract and a pinch of sea salt, which enhances the caramel flavor through contrast. The salt is optional but highly recommended for that perfect balance of flavors. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When the pudding is done, remove from the oven and while still hot, poke about 20 small holes across the surface with a skewer or toothpick. Immediately pour about one-third of the warm toffee sauce evenly over the pudding. It will soak in, creating pockets of sauce throughout the dessert. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the pudding to cool in the dish for 10-15 minutes before serving. Cut into generous squares and serve each portion with additional warm toffee sauce poured over the top. For the full experience, add a scoop of vanilla ice cream or a dollop of whipped cream, which creates a delightful temperature contrast with the warm pudding. </li> </ol>