Ingredients

• FOR THE PUDDING
• 1½ cups Mariani Pitted Dates, finely chopped (about 225 g)
• 1 cup boiling water (240 ml)
• 1 tsp baking soda (5 g)
• 6 tbsp unsalted butter, softened (85 g)
• ¾ cup light brown sugar, packed (150 g)
• 2 large eggs, room temperature
• 1 tsp vanilla extract (5 ml)
• 1⅓ cups all-purpose flour (about 170 g)
• 1 tsp baking powder (4 g)
• ½ tsp fine salt
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• FOR THE TOFFEE GLAZE
• 6 tbsp unsalted butter (85 g)
• ¾ cup light brown sugar, packed (150 g)
• ¾ cup heavy cream (180 ml)
• 1 tsp vanilla extract (5 ml)
• ¼ tsp fine salt
• Vanilla ice cream or softly whipped cream topping, optional

Instructions

• Heat the oven to 350°F (175°C). Grease an 8-inch (20 cm) square pan and line with a parchment sling.
• Combine chopped dates and boiling water in a heatproof bowl, then stir in baking soda. Let stand 10 minutes, then mash lightly.
• Whisk flour, baking powder, and salt in a small bowl.
• In a large bowl, beat softened butter and brown sugar until creamy and slightly lightened, 1–2 minutes. Beat in eggs one at a time, then vanilla.
• Stir in half the dry ingredients, then all of the date mixture, then the remaining dry ingredients just until combined. Batter will be loose.
• Scrape into the pan and smooth the top. Bake 28–32 minutes, until the center springs back lightly and a skewer comes out with moist crumbs.
• For the glaze, simmer butter, brown sugar, and cream over medium 2–3 minutes, stirring, until glossy and slightly thickened. Off heat, stir in vanilla and salt.
• Set the hot pudding on a rack. Poke all over with a skewer and pour about half the warm glaze over the top. Let soak 10 minutes.
• Cut into squares and serve warm with remaining glaze. Add ice cream or whipped cream if you like.
• Little extra: Warm the serving plates and glaze for maximum gooey shine; for a deeper caramel note, stir 1 tbsp strong espresso into the glaze off heat.
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