The exact origins of this popular dessert, a combination of dates, brown sugar, and toffee sauce, may be in dispute, but it’s undoubtedly British and undoubtedly delicious.
What to buy: Medjools are our favorite dates to use in this recipe, though other kinds would work if you are having a hard time finding Medjools.
Game plan: Have all the cake ingredients at room temperature before beginning.
For a slacker solution, leave off the toffee sauce and either substitute high-quality, store-bought toffee or homemade caramel sauce, or serve with a splash of bourbon, a drizzle of heavy cream, a scoop of ice cream, or a dollop of crème fraîche.
This recipe was featured as part of our Baked Sweets photo gallery.
For the toffee sauce: