If you've followed this blog for some time you'll know my favorite dessert of all time is Sticky Toffee Pudding.  I got hooked on it from a trip to London and if I lived there, well, I'd order dessert a whole lot more. 



It's moist and delicious.  Sweet but not too sweet.  The dates boiled in water make it light and airy, not dense at all, and the sauce drizzled over top oozes into the cake making it all the more decadent.



When Ina had a friend of hers, Laura Donnelly on her show to make the cake they serve at a restaurant in the Hamptons where she's the pastry chef, I knew I had to make it.


And so I did.  Not once, but twice now.  The first cake didn't last long in our house and this one should last longer.  I just couldn't let dates and heavy cream sit around and not turn into this cake!



 Recipe for 2 cakes thanks to Laura Donnelly.  Of course you can halve the recipe just fine.

• Boil 1 lb. chopped dates with 3 1/2 cups water
• when the dates boil add 2 t. baking soda
• stir and remove from the heat

• Cream 2 sticks unsalted butter with 3/4 cup sugar
• add 4 eggs, one at a time, 1 teaspoon vanilla, 2 1/2 cups flour, and 1 teaspoon salt

• incorporate well then add the date mixture and 3 1/4 T baking powder

• grease and flour 2 cake pans
• pour the batter into the pans and bake at 350 for 30-40 minutes depending on your oven and when a toothpick inserted comes out clean

• When you take out the cake poke a lot of holes in it with a toothpick
• Start the sauce.

• In a saucepan bring to a boil 1/2 pound butter, 1 cup brown sugar, 1/2 cup cream and 1 t. vanilla
• Once it boils simmer for 1 minute then stir and it's ready
• Pour on top of the cake and enjoy!

This cake is best warm in my opinion, but can be eaten at any temperature really.  Make it and you might just forget about chocolate.  Yes, I'll be that bold.