To learn more about this recipe, see our related story, Sticky Fingers, in our New York City edition.
Sticky Toffee Pudding
Recipe adapted from Jade Zimmerman, Tremont, New York City
Yield: 10 to 12 servings
Cook Time: 45 minutes
1 pound unsalted butter
1¼ cups light brown sugar
4 cups heavy cream
10 ounces fresh dates
2 cups water
1½ teaspoons baking soda
1 stick unsalted butter, at room temperature
2 cups confectioners' sugar
4 cups all-purpose flour
½ cup crème fraîche
½ cup heavy whipping cream
1. Make the toffee sauce: In a medium saucepot set over medium heat, combine the butter, brown sugar and heavy cream. Bring to a boil. Turn the heat to low, keeping the sauce warm.
2. In a medium saucepot set over medium-high heat, combine the dates and water, and bring to a simmer. Simmer for 5 minutes, then remove the pan from the heat. Add the baking soda and stir. Set aside for 20 minutes. Transfer the mixture to the blender and purée until smooth.
3. Preheat the oven to 325°. In the bowl of a standing mixer fitted with a paddle attachment, mix together the butter and confectioners' sugar until light and fluffy. Add the eggs and mix just to combine. Add the flour and the puréed date mixture in alternating halves, mixing to combine and scraping the bowl after each addition.
4. Butter and flour a 9-by-13-inch baking dish. Pour the batter into the pan and bake until cooked through, about 15 minutes. Remove the cake from the oven and use a skewer to poke holes in the top. Pour 2 cups of the toffee sauce over the cake and set aside for 30 minutes (or up to overnight) to absorb.
5. In the bowl of a standing mixture fitted with a whisk attachment, whip together the crème fraîche and whipping cream until soft peaks form.
6. To serve, preheat the broiler. Cut the cake into 2-inch squares and place in a heatproof dish, spoon the additional toffee sauce over the cake and broil for 2 to 3 minutes. Serve warm with the whipped crème fraîche.