Sticky Toffee Pudding

Preheat oven to 350 degrees. Butter a bundt pan.

Combine in a small saucepan: pitted dates, coarsely chopped, and water. Bring to a boil, then reduce the heat and simmer, uncovered for 5 minutes. They will be nice and plump. Remove from heat and stir in baking soda. Set aside.

In a small bowl, whisk together the all-purpose flour, baking powder, and spices.

In a large bowl, beat the brown sugar and butter on high speed, until lightened in color and fluffy. Beat in eggs (one at a time) and vanilla.

Gradually add the flour mixture, beating on low just until mixed. Stir in the date mixture, until just combined. Pour into the prepared dish.

Bake for about 35 minutes. You can check on your cake; if it looks a bit unsettled in the middle, keep it in for about 5 minutes more.

Cool on a rack until it comes to room temperature if you are serving it later, or wait for 10 minutes and run a knife around the edge of the dish, then turn out the pudding and invert onto the rack, right side up, to cool slightly.

Serve warm, each serving covered generously with warm Butterscotch Sauce. (You’ll need to make that recipe as well!)