Name: Sticky Toffee Pudding
Cook time: 20 minutes
Total time: 1 hour 5 minutes
Yield: Makes 6 servings
Ingredients: 4 Tbsp. (57g) unsalted butter, room temperature, plus more for pan; 1½ cups (180g) sifted all-purpose flour plus more for pan; 1½ cups (about 170g or 6 oz.)chopped pitted dates; 1 tsp. baking soda; 1 tsp. baking powder; ½ tsp. sea salt; 1 cup (198g) sugar; 1 tsp. vanilla extract; 2 large eggs; 1¼ cups (266g) light brown sugar; ½ cup (113g) heavy cream; 4 Tbsp. (57g) unsalted butter; 1 tsp. brandy (optional); ½ tsp. vanilla extract; Whipped cream or vanilla ice cream; A 6-cup Bundt pan or 6 one-cup Bundt pan molds

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Sandy Lerner, the owner of Hunter's Head Tavern, fell in love with this classic "pudding" while living in England. The secret to its sweetness is dates, baked into a dense cake that's drizzled with caramel—special enough to be served for company and simple enough to be enjoyed after a weeknight dinner.

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