Well, I snuck (sneaked?) this one in under the wire yesterday.
My plan was to get some vintage madeline pans while we were away last weekend, but instead we were wooed by gold-leaf barware, tiered tea carts, and an Abe Lincoln doll. After that (and b/c I only saw new ones), I gave up on the pans. But no pans meant no (baking) plan for March.
Then, yesterday, I was struck by the pressing need to rid myself of ALL those dates from Costco. My first choice was ma’moul, but they were too labor-intensive for a Tuesday. I poked around Smitten Kitchen for a while (can’t believe I’ve been reading her since ’07!) and came up w/ what turned out to be an absolute gem — sticky toffee pudding. I may have cooked the sauce a little too long, b/c I also decided to ad lib on her shakshuka recipe too…
Other than making me spend too much time wondering about the the UK usage of “pudding,” this recipe was super easy. It’s quick enough for a weeknight dessert (“afters”?) and has a fairly basic ingredients list…especially if you keep 4 lbs of dates in your fridge.
The only thing I added was some vanilla ice cream, in lieu of the whipped cream. It violates my internalized whipped cream hierarchy of use.