This Coffee Pudding with a Toffee Sauce is both a cake and a pudding. The Dates and Sultanas are gently simmered in freshly brewed coffee. You can double up on the Toffee Sauce if serving the pudding all at once.
This recipe was first published in December 2017 but has since been updated in December 2019 with additional text and information.
Sponge Puddings are great comfort foods. Especially when served with Homemade Custard. I decided to add Dates and a few Dried Fruits to this recipe. Gently boiling them in freshly brewed coffee first.
You can mix and match with the fried fruits if you wish. The choice is yours. But don’t leave them out. It will alter the recipe considerably. Make plenty of Toffee Sauce to serve with it or lashings of custard.
Other puddings you may like to try are this Apple Sponge Eve’s Pudding with stewed Apples topped with a vanilla sponge. Or this Pineapple Upside Down Cake with Medjool Dates.
Ingredients for Coffee Pudding
- Dates – Dried Dates are fine.
- Sultanas or Raisins – Either will do or a combination of both
- Freshly Brewed Coffee – Instant will be fine
- Butter – Unsalted and nicely softened at room temperature
- Dark Brown Sugar – This gives a really nice toffee taste to the sponge cake
- Eggs – Medium sized and Organic if possible
- Vanilla Extract – Here’s How to Make your own Vanilla Extract
- Flour – White Self Raising Flour
- Bicarbonate of Soda – Make sure this is in date
- Golden Syrup – I use Tate and Lyle
- Double Cream – This gives a nice rich consistency to the sauce. Single cream may work. But I haven’t tried it.
How to make Coffee Pudding
Grease a shallow 2.5L ovenproof dish with butter.
Place the chopped dates, sultanas and coffee in a saucepan over high heat and gently bring to the boil. Turn down the heat and simmer for a few mins to soften the fruits. Stir occasionally. Remove from the heat and leave to one side to cool.
Beat the butter and sugar together with an electric mixer until well combined and lighter in colour. Scraping down the sides of the bowl as you go along.
Add the eggs, one at a time, adding a little flour each time, to help prevent the mixture curdling. Mix until well combined.
Add the remaining flour, bicarbonate of soda, vanilla extract, and the cooled dates and sultana mix. Mix until well combined.
Pour the mixture into the prepared dish and bake for 35 – 40 mins or until baked, testing the centre of the sponge with a skewer until it comes out clean.
Make the Toffee Sauce
While the pudding is baking, make the sauce. Place all the ingredients in a large saucepan and gently bring to the boil for 2 – 3 mins, continue stirring until it has thickened. Serve warm.
Baker’s Tips
- This pudding will keep in the fridge for a few days.
- The Toffee Sauce recipe will easily double up.
Keen to Bake More?
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Coffee Pudding with a Toffee Sauce
Equipment
- 2.5L Ovenproof dish
Ingredients – Imperial /oz are approx weights which are calculated by a 3rd party app
For the pudding
- 150 g pitted dates roughly chopped
- 75 g sultanas or raisins or a mix of both
- 250 ml freshly brewed coffee Instant will be fine
- 100 g unsalted butter softened
- 175 g dark brown sugar
- 3 medium eggs Organic if possible
- 1 tsp vanilla extract
- 225 g self raising flour
- 3/4 teaspoon of bicarbonate of soda
Toffee Sauce
- 60 g butter
- 125 g dark brown sugar
- 140 g golden syrup
- 115 g double cream
- 1/2 teaspoon vanilla extract
Instructions
Make the pudding
- Preheat the oven to 180 deg fan assisted. Grease a shallow 2.5L ovenproof dish with butter.
- Place the chopped dates, sultanas and coffee in a saucepan over high heat and gently bring to the boil. Turn down the heat and simmer for a few mins to soften the fruits. Stir occasionally. Remove from the heat and leave to one side to cool.
- Beat the butter and sugar together with an electric mixer until well combined and lighter in colour. Scraping down the sides of the bowl as you go along.
- Add the eggs, one at a time, adding a little flour each time. Mix until well combined.
- Add the remaining flour, bicarbonate of soda, vanilla extract and the cooled dates and sultana mix. Mix until well combined.
- Pour the mixture into the prepared dish and bake for 35 – 40 mins or until baked, testing the centre of the sponge with a skewer until it comes out clean.
- Take out of the oven to cool a little.
Make the Toffee Sauce
- While the pudding is baking, make the sauce.
- Place all the ingredients in large saucepan and gently bring to the boil for 2 – 3 mins, continue stirring until it has thickened. Serve warm.
Notes
Baker’s Tips
- This pudding will keep in the fridge for a few days.
- The Toffee Sauce recipe will easily double up.
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