Date Pudding

This is the pudding that is usually served with toffee sauce and billed as “Sticky Toffee Pudding.” I prefer it without the sticky sauce, though, which I think makes it too rich and too … sticky.

1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates, finely chopped
1-1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla

Preheat oven to 350 F. Butter a 10-inch round or square baking dish and set aside. In a bowl, sift the flour and baking powder and set aside. In a small bowl combine chopped dates, boiling water and baking soda and set aside.

In a mixing bowl using a stand or hand mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla to butter mixture and beat until blended. Add in 1/3 of the flour mixture and beat until combined. Continue to add remaining flour 1/3 at a time until completely combined. Using a spatula, fold in the date mixture to the batter and fold until blended.

Pour batter into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven serve warm. If desired, top with a spoonful of whipped cream or ice cream.

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