• 1 cup dates - pitted and chopped
• 1 cup boiling water
• 3 Tbsp unsalted butter - cold chunks
• 1/4 tsp salt
• 1 tsp baking soda
• 1/3 cup + 1 tsp Demerara sugar
• 1/3 cup + 1 tsp dark brown sugar
• 2 eggs
• 7/8 cup flour
• 1 tsp vanilla extract

• 5 Tbsp butter]
• 1 cup cream
• 3/8 cup dark brown sugar
• 1/8 tsp salt

• 2 Tbsp+1 tsp unsalted butter
• 1 cup cream
• 2 Tbsp+1 tsp dark brown sugar
• 1/8 tsp salt

1. Put the dates in a bowl and cover with boiling water to soften, at least 5 min. Heat the oven to 350 deg and grease a 9×13 baking dish.
2. Combine the butter, baking soda, salt, Demerara sugar, dark brown sugar, eggs, flour, and vanilla extract in a food processor and pulse until just combined. Add the dates and water to mixture, pulse until nearly smooth (specks of dates should remain visible).
3. Pour the mixture into the baking dish and bake for about 30 min., until just firm to the touch. When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 in from the heat source.
4. Meanwhile, make the topping. Melt the butter in a small saucepan then slowly add cream and dark brown sugar, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
5. In another small saucepan make the extra sauce. Melt butter, then slowly add cream, dark brown sugar, and salt. Repeat the process above.
6. Pour the topping, not the extra sauce, over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 3-4 min. To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.

Serves: 6       Total cook time: 1 hr.
Source: NYT cooking app