Sticky Toffee Pudding

Serves 8-9

1¾ cups flour

¾ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon cloves

1/8 teaspoon nutmeg

8 ounces chopped dates

1 cup water

1 teaspoon instant coffee powder

1 ounce Scotch

6 ounces butter, room temperature

1 cup brown sugar

4 eggs, room temperature

½ tablespoon baking soda

1. Preheat oven to 325 degrees. Sift together the flour, salt and spices.

2. Combine water, instant coffee and Scotch; heat to boiling. Pour over dates and let soften 10 minutes; puree dates and liquid in food processor.

3. Meanwhile, using an electric mixer, cream the butter and brown sugar. Beat on medium speed until light and fluffy. Add eggs one at a time, beating until incorporated.

4. Add half the dry ingredients and mix on low speed until just incorporated.

5. Add baking soda to date mixture, then pour into batter, mixing until incorporated. Add remaining dry ingredients and mix until barely incorporated. Do not overmix.

6. Spray nine 3-inch ring molds lightly with vegetable oil, and place on a baking sheet. Spoon 2 ounces of batter into each mold. Bake for 12 minutes in a convection oven, rotate pan and bake 7 minutes more. (Or, pour the batter into a greased 9-inch round cake or springform pan and bake at 350 for 25-30 minutes, or until a tester comes out

clean.) Remove cakes from rings when just cool enough to handle. Do not allow them to cool completely in ring molds or they will stick. Serve with toffee sauce.

Toffee Sauce

Makes about 3 cups

1 stick butter

2/3 cup brown sugar

½ cup granulated sugar

¾ cups corn syrup

2/3 cup heavy cream

1½ ounces Scotch

Salt to taste

In a large pot over medium heat, bring butter, sugars and corn syrup to a boil. Let boil for about 4 minutes. Carefully whisk in cream and Scotch -- it will hiss and steam like a caramel. Cool, and season. This makes more sauce than is needed but it's great over ice cream or just out of the jar.