Sticky Toffee Pudding

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1. 1
   Place rack in center of oven; preheat oven to 350°F. Combine 2 cups finely chopped pitted dates (about 12 oz.) and 1 cup water in a medium saucepan and bring to a boil. Reduce heat and simmer until dates are soft, most of the liquid has evaporated, and mixture is very moist, 5–8 minutes. Transfer dates to a small bowl and cool to room temperature, about 10 minutes, then stir in ¼ tsp. baking soda.
2. 2
   Meanwhile, line a 13x9x2" baking dish (ideally metal) with parchment paper, overhang it on two long sides; spray parchment with nonstick vegetable oil spray. Whisk 1¾ cups (219 g) all-purpose flour, ½ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Set aside.
3. 3
   Beat 1 cup (packed; 200 g) dark brown sugar and 1 cup (2 sticks) unsalted butter, room temperature in the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer on medium speed until light and creamy, 3–5 minutes. Add 3 large eggs, room temperature, one at a time, beating well after each addition and scraping down the sides of the bowl as needed, followed by 2 tsp. vanilla extract. Add the flour mixture to the butter mixture in two additions on low speed. Stir in the date mixture with a rubber scraper. Transfer batter to prepared pan, using an offset spatula to spread it into an even layer. Bake cake until a tester inserted into the center comes out clean, 25–30 minutes.
4. 4
   Combine 1¾ cups (packed; 350 g) dark brown sugar, 1½ cups heavy cream, and 6 Tbsp. unsalted butter in a medium saucepan. Cook over medium heat, stirring, until butter melts and sugar dissolves. Maintain a gentle boil until sauce thickens and reduces slightly, stirring occasionally, about 8 minutes. Remove from heat and stir in ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Set aside until cake has finished baking.
5. 5
   Pierce top of hot cake all over with a wooden skewer or toothpick. Pour 1 cup toffee sauce over top of cake. Return cake to oven and bake until toffee sauce bubbles, 5–7 minutes. Let cake cool in pan until warm.
6. 6
   Cut cake into squares; transfer to plates. Pour some of the remaining warm sauce over each slice and serve with vanilla ice cream. Do Ahead: Toffee sauce can be made 3 days ahead; cool, then refrigerate in an airtight container. Rewarm in a small saucepan on low heat. Cake, without sauce, can be baked 1 day ahead; cool, cover, and store at room temperature. Rewarm in a 350° oven for 10–15 minutes or until warm to the touch, then continue from Step 5. Editor’s note: Inspired by the sticky toffee pudding served at Busta House Hotel in Scotland’s Shetland Islands, this recipe was first published in our December 2005 issue. Head this way for more of our best Christmas desserts →