More a cake than a pudding, this version of the famous Anglo-Irish dessert known as Sticky Toffee Pudding is [sort of] steamed like its original counterparts, but with a covering of foil rather than in a traditional mold or pudding tin.

Pudding

1 1/2 cups (6 ounces) chopped dates
1 cup water
1 teaspoon baking soda
4 tablespoons unsalted Kerrygold Irish butter
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups self-rising flour
Toffee Sauce
2 cups heavy (whipping) cream
1/2 cup packed dark brown sugar
2 tablespoons molasses or dark corn syrup

To make the pudding: Preheat the oven to 350°F. Butter a 4- to 5-cup soufflé dish or decorative pudding mold. In a saucepan over medium heat, combine the dates and water. Bring to a boil, then stir in the baking soda. (The mixture will foam up.) Remove from the heat and let cool.

In a large bowl, cream the butter and sugar with an electric mixer until pale and fluffy. Beat in the eggs and vanilla. Fold in the flour and date mixture. Pour into the prepared dish or mold, cover loosely with foil, and bake for 40 minutes, or until firm. Remove from the oven, transfer to a wire rack, and let cool for 10 minutes.

While the pudding is baking, make the toffee sauce: In a medium saucepan over medium heat, combine the cream, brown sugar, and molasses. Cook for 8 to 10 minutes, or until the sauce is thickened.

To serve, invert the dish or mold onto a plate and pour some of the sauce over the top. Cut the pudding into slices and serve with the remaining sauce.

Serves 6 to 8