Sticky Toffee Pudding

Sticky toffee pudding recipes first appeared in English kitchens and cookbooks in the late 20th century. It became a signature of Cumbria, England, and proudly sits alongside plum pudding and other classic British desserts. However, some sweet-toothed scholars believe the cake recipe originated in Canada. As one story goes, a WWII-era Canadian Royal Air Force pilot inspired the now-classic caramel sauce by dousing a traditional British pudding with maple syrup. Pouding chômeur, a similarly constructed, butterscotch-soaked Quebeçois dessert, buoys the argument.

Chopped dates (plus a hefty helping of brown sugar) give the cake its sweetness and trademark stickiness, so make sure whichever ones you use are fresh. Medjool dates are widely available; depending on where you live, you might also see Barhi or Halawi at your local market. All are sold online. Chopping them by hand is fine if that’s what you prefer, but pulsing them in a food processor makes quicker work of breaking down the clingy fruits. Just be sure not to take them too far; you don’t want a purée. A little date texture in the cake keeps things interesting.

Finally, no heavy cream substitutes in the toffee sauce recipe, please. Milk and half-and-half won’t create the same rich consistency and can make things more soggy than luxurious. If you’re serving a smaller crowd, halve the ingredients and bake the cake in an 8×8″ pan. Top each portion with a dollop of whipped cream or a scoop of vanilla ice cream.