Sticky Toffee Pudding
Adapted from Five Points restaurant in New York City
"You want the bites to take you to different places," Maureen Meehan says of her multidimensional dessert. These do. Adapted from Five Points restaurant in New York City.
Servings: Makes 8 servings
  • 1 cup boiling water
  • 1 container (10 ounces) pitted dates
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 stick (8 tablespoons) butter , room temperature
  • 5 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 pint heavy cream
  • 1 cup light brown sugar
  • 1/2 stick (4 tablespoons) butter
  • Whipped cream for topping (optional)
To make pudding: Preheat oven to 350°. Butter a high-sided 9-inch round baking pan; line bottom with waxed paper. In a medium bowl, pour water over dates; stir in baking soda, and let stand until dates soften, about 5 minutes. In another medium bowl, combine flour, baking powder, and salt; set aside.

In the bowl of an electric mixer, cream butter and sugar together until fluffy. Beat in eggs, one at a time, until almost smooth. With mixer on low, beat in flour mixture until just combined; add date mixture and vanilla until blended.

Transfer batter to prepared pan. Bake until top feels firm, 30 to 33 minutes.

Meanwhile, to make toffee sauce: In a medium saucepan, bring heavy cream and light brown sugar to a boil, stirring occasionally. Add butter, and boil 3 minutes.

Remove pudding from oven; let stand 5 minutes. Place waxed paper over top of pudding, and unmold by inverting pudding onto a plate; invert again onto a serving plate, top side up. Using a fork, poke holes in surface of pudding so toffee sauce will seep in evenly. Spoon 6 Tablespoons sauce, one at a time, over top. Serve remaining sauce alongside warm pudding, with a bowl of whipped cream, if desired.


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