Toffee Pudding

DifficultyDifficulty Rating: Hard


DifficultyDifficulty Rating: Hard

  • 4 ounces of Dorda Sea Salt Caramel Liqueur
  • 6 ounces pitted dates
  • ¾ water cup
  • ½ teaspoon vanilla
  • ¾ teaspoon baking soda
  • ¾ cup sugar
  • 6 tablespoons butter
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
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Pit the dates making sure not to leave any of the seeds. Chop the dates, place in a pot with the water and vanilla. Bring to a boil. Add the baking soda and set to the side to cool. With a hand mixer cream the sugar and the butter until it gets fluffy. Add the egg and continue mixing. Add the dry ingredients. Lastly fold in the date mixture. In oven safe large ramekins, lightly grease. Fill the bottom with Dorda Sea Salt Caramel Sauce. Fill the ramekins 3/4 of the way up with the toffee batter. Bake in a set oven of 350f for 20-25 minutes. Making sure that when you poke the center with a knife it comes out clean. When it comes out the oven using a dry kitchen towel flip over onto a plate. Place a scoop of vanilla ice cream, drizzle some Dorda Sea Salt Caramel sauce and top with candied pecans.