Ingredients
- •6 oz pitted Medjool dates, roughly chopped
- •¾ cup boiling water
- •1 tsp baking soda
- •4 tbsp unsalted butter, softened
- •¾ cup packed dark brown sugar
- •2 large eggs
- •1 tsp vanilla extract
- •1 ½ cups all-purpose flour
- •1 tsp baking powder
- •¼ tsp kosher salt
- •For toffee sauce:
- •½ cup unsalted butter
- •1 cup packed dark brown sugar
- •⅔ cup heavy cream
- •1 tsp vanilla extract
- •Pinch of flaky sea salt
- •For serving:
- •Vanilla ice cream or clotted cream
Instructions
Pour boiling water over the chopped dates and baking soda. Let soak 10 min, then mash roughly with a fork (some chunks are fine).
Beat softened butter and brown sugar until light and fluffy, about 3 min.
Add eggs one at a time, beating after each. Stir in vanilla.
Fold in flour, baking powder, and salt until just combined.
Fold in the date mixture (including all the liquid) until evenly distributed.
Divide batter among 6 half-pint mason jars, filling to 2/3 full.
Seal jars finger-tight (not vacuum sealed).
Preheat sous vide bath to 176°F (80°C).
Submerge jars and cook for 2 h until the puddings are set and springy to the touch.
While puddings cook, make the toffee sauce. Melt butter in a saucepan over medium heat.
Add brown sugar and stir until dissolved, about 3 min.
Pour in heavy cream slowly (it will bubble). Stir constantly.
Simmer for 5 min until thick and glossy.
Remove from heat and stir in vanilla and sea salt.
When puddings are done, remove jars from bath.
Run a knife around the edge of each jar and invert onto plates.
Pour warm toffee sauce generously over each pudding.
Serve immediately with vanilla ice cream or clotted cream.
Notes
- •Medjool dates are worth the splurge - they're softer and sweeter than regular dates
- •The baking soda in the date soak breaks down the fruit and creates a darker, stickier sponge
- •Make the toffee sauce while the puddings cook - reheat gently before serving
- •These can be made a day ahead in the jars, then rewarmed at 150F for 30 min