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Pouring butterscotch sauce on a pudding

Toffee Pudding

Toffee Pudding - These moist, dense, and spongy mini cakes made with pureed dates are sure to win your heart. Soaked and filled with glorious gooey and sticky butterscotch sauce and topped with a scoop of vanilla ice cream for the perfect dessert delight. So indulgent and divine, you'll make it all the time!
Course Dessert, Dessert/Snack, Snack
Cuisine British, Canadian, English
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 648kcal
Author Imma


  • 8 oz or 227g pitted dates
  • ¾ cup or 177ml boiling water
  • 1 tsp baking soda
  • cup or 76g unsalted butter, softened at room temperature
  • cup or 65g brown sugar
  • 2 large eggs
  • 1 tsp or 5ml pure vanilla extract
  • 2 tbsp or 30ml molasses
  • 1 ½ cup or 200g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt

Butterscotch Sauce

  • cup or 300g brown sugar, loosely packed
  • cup or 76g unsalted butter
  • cup or 360ml heavy cream
  • 1 tsp or 5ml pure vanilla extract
  • ice cream or whipped cream


  • Preheat oven to 180C/350F.
  • Chop the pitted dates and add them to a bowl with hot water with baking soda. Let it soak for about 10 minutes.
  • Mashed with a potato masher until it becomes a chunky-smooth texture.
  • Cream the butter and brown sugar until light and fluffy.
  • Add the eggs and beat until fully incorporated.
  • Then add the vanilla and the molasses. Mix gently until combined.
  • In a separate bowl, combine flour, baking powder, and salt. Mix well.
  • Add the flour mixture to the butter mixture and mix until everything is fully incorporated.
  • Then add the pureed dates and mix until combined. Do not overmix.
  • Grease the pudding molds.
  • Pour the batter into the pudding molds about 2/3. Do not fill all the way up.
  • Bake for 20-25minutes or until a skewer comes out clean when you pierce the center.
  • Poke the baked puddings while hot to make holes for the butterscotch sauce.

Butterscotch Sauce

  • Place the butter and brown sugar in a saucepan over medium heat.
  • Stir until the butter and sugar melted.
  • Add the heavy cream and vanilla extract. Let it simmer for about 2 minutes.


  • Pour a generous amount of butterscotch sauce into the pudding. Making sure it covers the holes.
  • Let it soak for about 10 minutes.
  • Loosen the sides with a thin knife.
  • Turn the molds upside down on a serving plate.
  • Pour more sauce on top and serve with a scoop of ice cream or whipped cream.


  1. If you find this toffee pudding too sweet, you might want to make a lesser sweet sauce to pour in your baked puddings instead. Using the same butterscotch sauce recipe, use 3/4 cup of brown sugar instead of 1  1/2 cup. Add 1 cup milk or water and a slurry  (2 teaspoons cornstarch dissolved in 1 tbsp water) and let it simmer to thicken. 
  2. Do not overmix to get the perfect spongy and dense texture.
  3. Dates can be replaced with dried prunes or apricots.
  4. Add cocoa powder or coffee granules for more intense flavors.
  5. Spices like cinnamon, nutmeg, or clove can make your toffee pudding more delectable.
  6. If you don't have a potato masher, you can just use a fork to mash the dates.
  7. Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
  8. Nutritional information below doesn't include the ice cream as a topping.


Serving: 1pudding | Calories: 648kcal | Carbohydrates: 114g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 636mg | Potassium: 490mg | Fiber: 4g | Sugar: 74g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 3mg