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Sticky Toffee Pudding

Time 1 hour 15 minutes
Yields Serves 12
Sticky Toffee Pudding

Batter

1

Cut dates in half, remove pits and slice them into thirds. Place them in a small bowl. In a small saucepan, combine baking soda with water and bring to a boil. Pour liquid over dates and allow them to cool.

2

Cream butter in bowl of electric mixer on low, 2 to 3 minutes, until softened. Add brown sugar and mix on medium 3 to 4 minutes, until light and fluffy, scraping down sides of bowl as needed.

3

Lightly beat eggs, then pour them into mixing bowl, a little at a time, mixing on medium-low until incorporated. Turn mixer to low and add flour, mixing until combined. Stir in date mixture and vanilla. Mixture will be thin.

4

Grease 10-inch springform pan with melted butter and set on baking sheet. Pour batter into pan, smoothing evenly. Bake at 350 degrees until spongy, slightly firm to the touch and nicely browned, 30 to 35 minutes. Allow cake to cool, then invert onto a flat surface.

Toffee sauce

1

Melt butter in small saucepan over medium-low heat. Using a small paring knife, split vanilla bean lengthwise and, with back of knife, scrape out pulp and seeds and add to butter along with pod.

2

When butter is melted, stir in cream and brown sugar and bring to boil. Reduce heat to low simmer and cook until thickened and a bit sticky, stirring frequently, about 5 minutes. Set aside to cool slightly. Remove vanilla bean pod.

3

Spoon sauce over cake, allowing it to run over sides.

When I was introduced to Tamara Milstein, an Australian cookbook writer, the first thing I asked was, “Do you have a good recipe for sticky toffee pudding?” Don’t be confused by the name pudding, a term the English use for all desserts. It’s similar to carrot cake, super-moist and filled with supple chunks of dates.

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