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• ½ # dates, pitted and chopped

• 1 ½ C. water

• 1 ¾ C. flour

• 1 tsp. cinnamon

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/3 C. butter

• 1 C. dark brown sugar

• 2 eggs

• 5 T. dark corn syrup

• 1.5 tsp. vanilla

• 2 pinches of salt

• --

• ¾ C. sugar

• ¼ C. light corn syrup

• ½ C. water

• 1 ¼ C. heavy cream

• 2 T. butter


1. In a small saucepan, combine the dates and the water, bring to a boil and then simmer for 5 minutes. Transfer to blender and puree. Set aside.

2. Combine the flour, cinnamon, baking powder and baking soda. Sift into a bowl. Set aside

3. In a stand mixer, combine the butter and the brown sugar and cream together well, scraping the sides of the bowl often.

4. Add the eggs, one at a time, making sure they are fully incorporated, and then add the corn syrup, vanilla, and salt.

5. While the mixer is running on low speed, slowly add the date mixture and flour mixture alternatively in 2 additions until a batter is formed. Scrape the sides of the bowl again.

6. Pour into a greased and floured ramekins 2/3 the way full. Bake in preheated 350 degrees oven until the center of an inserted toothpick comes out clean, about 20 minutes. 15-20 minutes if using ramekins. Remove as soon as possible.

7. For the Toffee sauce – Combine the sugar, corn syrup and water in a saucepan and stir gently to combine. Cook over medium low heat until a dark amber color and then very slowly stir in the heavy cream. Heat to a rolling simmer and turn off heat. Add the butter and pour over removed puddings.