Hot Dates...

Another brilliant naming scheme from the Brits, Sticky Toffee Pudding is really Steamed Date Cake (pudding or pud being what they call dessert). Anyway, it's a nice little moist cake drizzled with toffee sauce and (preferably) Bird's brand custard (you can make in your microwave). After realizing that the recipe I was going to try this weekend used three sticks of butter and 2 cups of heavy cream, I tracked down a new one through Cooking Light that only used 2/3 a stick and 3/4 c of cream. It got rave reviews from everyone:

Sticky Toffee Pudding

1 c. chopped pitted organic dates (I buy them whole in the produce section)
1 t. baking soda
2 T. butter, at room temperature
1 c. firmly packed brown sugar
2 eggs
1 1/2 c. all-purpose flour
2 t. baking powder
3/4 t. salt

Preheat oven to 350°. Lightly butter and flour six 8-ounce ramekins (or use muffin tin for smaller servings - we divided ours anyway). In a small bowl, pour 1 cup boiling water over dates and baking soda and stir.

In Kitchenaid set on medium-high speed, beat butter, brown sugar, and eggs until blended, scraping down sides of bowl. Slowly blend in flour, baking powder, salt, and date mixture just until combined. Pour mixture evenly into ramekins and set on a baking sheet or into muffin tins.

Bake until tops spring back when lightly pressed in the center, about 20 minutes. Serve warm with toffee sauce and Bird's custard (from your local British foods store, or QFC sometimes carries it).

Super Quick & Easy Toffee Sauce

In a 2-quart pan over medium-high heat, bring 3/4 cup whipping cream, 1 cup firmly packed brown sugar, 2 tablespoons butter, and 1/2 teaspoon vanilla to a boil. Cook, stirring often, until slightly thickened, about 3 minutes.