What the Brits call a “pudding” is not pudding by American standards. Rather, it’s a rich, spongy date cake that’s steamed to give it a dense, moist texture. What makes these individual-size cakes special is the sauce that they get smothered in after steaming: an unapologetically sweet, butterscotch-like sauce made from butter, cream and sugar.
We decided to use our Butterscotch Sauce here; its balanced toffee notes made the dessert less cloying but still beautifully rich. To pack our cakes with lots of deep, fruity date flavor, we ground half of the dates in the food processor with the sugar, while soaking the remaining dates in water with baking soda to tenderize them; we then added the flavorful soaking liquid right to the batter.
To steam the cakes, we cooked them in a covered water bath in the oven. Poking the cakes with a skewer allowed the sauce to be thoroughly absorbed. It is important to form a tight seal with the aluminum foil before baking the cakes so that the steam is trapped inside the roasting pan. You will need eight 6-ounce ramekins for this recipe.
Individual Sticky Butterscotch Pudding Cakes
Servings: 8. Start to finish: 1 hour, 15 minutes
8 ounces pitted dates, cut crosswise into 1/4-inch-thick slices (1 1/3 cups)
3/4 cup warm water (110 F)
1/2 teaspoon baking soda
1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed (5 1/4 ounces) brown sugar
2 large eggs
4 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 recipe Butterscotch Sauce (recipe follows)
Adjust oven rack to middle position and heat oven to 350 F. Grease and flour eight 6-ounce ramekins. Set prepared ramekins in large roasting pan lined with dish towel. Bring kettle of water to boil.