Sticky Toffee Pudding

CAKE

• 12 large medjool dates (about 7 ounces or 1 packed cup), pitted and roughly chopped

• 3/4 cup plus 1 tablespoon boiling water

• 1 teaspoon baking soda

• 5 tablespoons unsalted butter, softened, plus more for greasing

• 2 tablespoons unsulfured light molasses

• 1/4 cup packed dark brown sugar

• 2 large eggs, at room temperature

• 1 1/4 cups all-purpose flour (about 5 3/8 ounces)

• 2 teaspoons baking powder

SAUCE

• 1 1/2 cups packed dark brown sugar

• 10 tablespoons unsalted butter

• 1 tablespoon unsulfured light molasses

• 3/4 cup heavy cream

ADDITIONAL INGREDIENTS

• Vanilla ice cream or heavy cream

  
  

• Make the cake: Preheat oven to 350°F. Lightly grease a 9-inch square baking dish with butter; set aside. Stir together dates, 3/4 cup plus 1 tablespoon boiling water, and baking soda in a medium-size heatproof bowl; let stand until dates soften, about 10 minutes.

• Beat butter and molasses in a large bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add brown sugar, and beat until mixture is light and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, until completely incorporated, stopping to scrape down sides of bowl as needed. Add flour and baking powder; beat on low speed until a smooth, thick batter forms, about 1 minute.

• Lightly mash soaked dates using a fork; pour dates and their liquid into batter, and beat on low speed until just incorporated, about 30 seconds.

• Pour batter into prepared pan. Bake until a wooden pick inserted into center of cake comes out clean, 28 to 35 minutes.

• Meanwhile, make the sauce: Combine sugar, butter, and molasses in a medium saucepan over low; cook, stirring often, until butter is melted and sugar is dissolved. Stir in heavy cream; bring to a simmer over medium. Immediately remove from heat; cover and set aside.

• Remove cake from oven, and place on a wire rack. Immediately prick cake all over using a wooden pick; pour about one-quarter of warm sauce (about 1/2 cup) over top, easing sauce to the edges using a spatula so that cake is entirely topped with a thick, sticky glaze. Cover remaining sauce in saucepan to keep warm for serving.

• Let cake cool slightly on wire rack until just warm, at least 20 minutes or up to 1 hour. Slice cake; top with vanilla ice cream or heavy cream. Serve with remaining sauce in a pitcher.