EVIE • This receipt was inspired by George Fowler, chef and co-owner of the Calypso Grill on Grand Cayman, whose sticky toffee pudding alone is worth the airfare. For Stephen’s fiftieth birthday, I threw him a small dinner party. George’s sticky toffee pudding is by far Stephen’s favorite dessert, and I wanted to surprise him with it at the party. Serendipitously, George was in New York City the night of the party and offered to come in person and make it. To add a little fun,  I announced to the room that I had flown George in from the Cayman Islands just to make the dessert. The idea that Evie McGee, a stingy Scots Presbyterian, would throw caution to the wind and do something that extravagant really added a little mystery to my reputation. I am at last coming clean here—it feels good to let you all know that I am in fact just as cheap as you all thought I was. 

STEPHEN • I was one of the people convinced Evie had flown George up just to bake. That did not seem like my “breathtakingly levelheaded girl.” But however she pulled it off, I was ecstatic. And drunk. When the plate was set in front of me with a very large slice fanned out in wedges, I inhaled it—then found out that it was six slices for the whole tale to share. I would have been more embarrassed if I wasn’t quietly slipping into a toffee coma. 

Makes 9 servings

THE PUDDING
4 tablespoons (1/2 stick) unsalted butter, melted, plus more, unmelted, for the pan
1 cup pitted dates (Medjool preferred)
1 cup water
3/4 cup packed dark brown sugar
2 large eggs, at room temperature
1/4 cup molasses
2 tablespoons Lyle’s Golden Syrup (see Note)
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 3/4 teaspoons baking powder
3/4 teaspoon salt

THE SAUCE
1 cup heavy cream
1/2 cup packed dark brown sugar
1/4 cup Lyle’s Golden Syrup
1/2 teaspoon vanilla extract

Unsweetened whipped cream or vanilla ice cream for serving (optional)

tip— Bring the water and dates up to a boil together; do not add the dates to boiling water.

Directions

Heat the oven to 350°F with a rack in the center position. Butter an 8-inch square baking pan and set it aside. 

Make the pudding: Put the pitted dates and water in a small saucepan, bring to a boil over medium heat, and boil for 2 minutes. Set aside for a few minutes to cool, then put the dates and water into a food processor or blender and blend until smooth.

Whisk the brown sugar and the 4 tablespoons melted butter in a medium bowl until well combined. Add the eggs one at a time, whisking until smooth. Stir in the molasses, golden syrup, and date mixture just until blended. Do not overmix. 

In a second bowl, combine the flour, baking soda, baking powder, and salt together. Add half of the dry mixture to the date mixture and stir until fully combined, then add the remaining dry mixture and stir until fully blended. 

Scrape the batter into the prepared pan. Bake for 35 minutes, or until the pudding is firm around the edges and the center springs back when poked gently; a cake tester or wooden pick should come out clean.

Meanwhile, make the sauce: Put the cream and brown sugar in a small saucepan and stir together over low heat. Stirring continuously, slowly add the golden syrup and vanilla. Continue stirring over low heat until the sauce comes to a boil. Reduce the heat and simmer for 10 minutes. Remove the pan from the heat. 

Removed the baked pudding to a cooling rack. Cool for about 15 minutes.

Poke several largish holes in the cake (the thick end of a chopstick works well) and pour about half the sauce over the top. The sauce will soak into the cake and make it even moister. Let cool for another 15 minutes or so, then cut into squares and drizzle a little of the remaining sauce over each serving. Top with whipped cream or ice cream, if you like.

NOTE

Lyle’s is a common British sweetener that can be found in some specialty and baking shops or online. If you can’t find golden syrup, substitute an equal amount of light or dark corn syrup.