Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Cook time: 30 min
Yield: 12
Ingredients: 1/2 pound Medjool dates (about 14), pitted and coarsely chopped; Two 4-inch cinnamon sticks; 2 cups boiling water; 4 ounces unsalted butter, softened; 2 cups dark brown sugar; 1 vanilla bean, split and seeds scraped (reserve pod for another use); 2 large eggs; 3 cups all-purpose flour; 1 teaspoon baking soda; 2 cups heavy cream; 1 pound dark brown sugar (2 1/4 cups); 2 sticks unsalted butter; Sweetened whipped cream, for serving

Sticky Toffee Pudding was pinched from <a href="http://www.foodandwine.com/recipes/sticky-toffee-pudding-march-2007" target="_blank">www.foodandwine.com.</a>

"Dressing Room takes this classic British dessert—which is said to have originated in the 1960s in England's Lake District—and makes it ultramoist by poking holes in the date cake and soaking it with a rich, buttery toffee sauce...."

INGREDIENTS

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1/2 pound Medjool dates (about 14), pitted and coarsely chopped

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Two 4-inch cinnamon sticks

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2 cups boiling water

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4 ounces unsalted butter, softened

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2 cups dark brown sugar

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1 vanilla bean, split and seeds scraped (reserve pod for another use)

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2 large eggs

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3 cups all-purpose flour

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1 teaspoon baking soda

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2 cups heavy cream

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1 pound dark brown sugar (2 1/4 cups)

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2 sticks unsalted butter

•

Sweetened whipped cream, for serving

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