Sticky Toffee Pudding

By Jahel

People Magazine—Recipe and Picture

Ingredients

• 3.5 oz. chopped dates
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 2 cups water
• 4 tablespoons softened unsalted butter
• Three-quarter cup packed soft light brown sugar
• One egg
• 2 cups flour
• 1 teaspoon pumpkin pie spice
• Half a teaspoon ground cinnamon
• For sauce
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 cup dark brown sugar
• 3 teaspoons chopped fresh ginger

Preparation

Step 1

Preheat oven to 350°. Lightly grease a 9 x 9 baking pan. Mix dates, vanilla, and baking soda with water. In a separate bowl cream butter and soft light brown sugar until pale and fluffy, then gradually beat in the egg. Sift flour and gradually add to the cream mixture with the pumpkin pie spice and the cinnamon, then add the date mixture, stirring to combine. Pour into pan, bake 40 minutes until spongy to the touch.

To make the sauce— put heavy cream in pan with butter and the dark brown sugar. For extra spice add the ginger. Stir over low heat until sugar is dissolved. Serve on pudding with sauce poured over followed by a drizzle of cream.