Sticky Toffee Pudding

• 4 tablespoons unsalted butter, plus more for ramekins
• 6 ounces dates, pitted and roughly chopped
• 1 teaspoon baking soda
• 3/4 cup granulated sugar
• 2 eggs, lightly beaten
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• Pinch of salt
• 1 teaspoon pure vanilla extract
• Vanilla custard (see note)
• Toffee Sauce (see recipe)

1. Butter 4 large or 6 medium-size ramekins.
2. Heat oven to 350 degrees.
3. Combine dates and 1 1/4 cups water in a saucepan, and simmer until dates are soft, about 10 minutes.
4. Add baking soda, and mix well; mixture will foam up.
5. Cream 4 tablespoons butter and the sugar with an electric mixer until pale and fluffy.
6. Beat in eggs.
7. In a bowl, combine flour, baking powder, ginger, cinnamon, cloves and salt.
8. Add date mixture and dry ingredients to butter mixture, a third of each at a time, and mix well.
9. Add vanilla.
10. Divide batter among ramekins, filling each no more than 3/4 full.
11. Place on a baking sheet, and bake 30 to 35 minutes, until just firm.
12. Turn out hot puddings into serving bowls.
13. Pour custard around each one, and pass the toffee sauce.

unsalted butter, dates, baking soda, sugar, eggs, flour, baking powder, ground ginger, cinnamon, ground cloves, salt, vanilla, vanilla custard, toffee sauce

Taken from cooking.nytimes.com/recipes/5580 (may not work)