Name: Coffee Pudding with a Toffee Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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 teaspoons of bicarbonate of soda; 60 g butter; 125 g dark brown sugar; 140 g golden syrup; 115 g double cream; 1/2 teaspoons vanilla extract

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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 such as Sultanas 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

Scroll down the page to find the full list and quantities on the printable recipe card

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.

How to make 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.

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Coffee Pudding with a Toffee Sauce

Lynn Hill

This is both a cake and a pudding. Dates and sultanas are gently simmered in freshly brewed coffee. You can double up on the toffee sauce if serving the pud all at once.

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Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Cuisine British

Servings 10

Calories 479 kcal

Equipment

Oven proof dish

INGREDIENTS

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 teaspoon vanilla extract
225 g self raising flour
¾ teaspoons of bicarbonate of soda

Toffee Sauce

60 g butter
125 g dark brown sugar
140 g golden syrup
115 g double cream
½ teaspoons 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.

Keyword coffee, Toffee Sauce