English Toffee Pudding with Whipped Mascarpone

pudding and whipped mascarpone

English Toffee Pudding

This traditional British dessert might not be especially healthy, but it sure is comforting on a chilly fall day. Better yet, serve it as a gooey decadent finale to your Thanksgiving meal. Go on, at least try a small piece — a little goes a long way.


4 1/4 cups flour

4 tsp. baking powder

3 cups pitted dates

5 cups water

4 tsp. baking soda

1 cup softened butter

3 cups sugar

4 eggs, lightly beaten

4 tsp. vanilla


Butter a deep square half-hotel pan (6×10), set aside. Sift the flour and baking powder onto a sheet of parchment paper. In a small pot, add the dates to the water, bring to a boil and add baking soda; set aside. In a mixing bowl, cream the butter and sugar. Add the vanilla and then eggs one at a time, mixing until each is incorporated. Slowly add the sifted flour and baking powder. Add the date mixture into the batter and mix until fully incorporated.

Pour into the prepared baking pan, bake at 350°F until the pudding is set and firm on top, about 45 minutes, or until a toothpick comes out clean. While the pudding is baking, prepare the sauce: Combine unsalted butter, heavy cream and brown sugar in a small sauce pot and bring to a boil, stirring constantly. Reduce to a simmer for about 8 minutes. Remove from heat.
Once pudding is done, cut into pieces, spoon sauce over the top and place back in the oven for about 5 minutes. Serve with whipped mascarpone. Yields 12-16 servings.

Whipped Mascarpone


1 quart heavy whipping cream

2 scoops mascarpone

6 tbsp. granulated sugar

1 tsp.vanilla extract


In a stainless mixing bowl, whip the cream, sugar and vanilla by hand until medium peaks form. Fold in the mascarpone and whip to a stiff peak.


Recipes courtesy of Colonial Williamsburg’s Executive Chef Travis Brust

Health JournalSubscribe to our Thursday “Healthy Reads!”