Sticky Toffee Pudding

Ingredients

• 4 tablespoons unsalted butter, plus more for ramekins
• 6 ounces dates, pitted and roughly chopped
• 1 teaspoon baking soda
• ¾ cup granulated sugar
• 2 eggs, lightly beaten
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• Pinch of salt
• 1 teaspoon pure vanilla extract
• Vanilla custard (see note)
• Toffee sauce (see recipe)

4 to 6 servings

Preparation

1. Butter 4 large or 6 medium-size ramekins. Heat oven to 350 degrees. Combine dates and 1 1/4 cups water in a saucepan, and simmer until dates are soft, about 10 minutes. Add baking soda, and mix well; mixture will foam up.
2. Cream 4 tablespoons butter and the sugar with an electric mixer until pale and fluffy. Beat in eggs. In a bowl, combine flour, baking powder, ginger, cinnamon, cloves and salt.
3. Add date mixture and dry ingredients to butter mixture, a third of each at a time, and mix well. Add vanilla. Divide batter among ramekins, filling each no more than 3/4 full.
4. Place on a baking sheet, and bake 30 to 35 minutes, until just firm. Turn out hot puddings into serving bowls. Pour custard around each one, and pass the toffee sauce.

• Bird’s instant custard is available at Myers of Keswick, 634 Hudson Street, (212) 691-4194, or at www.britshoppe.com.

45 minutes