Sticky Toffee Pudding with Maple Sauce
This is a healthier version of the gooey-rich sticky toffee pudding recipe served in the winter at Joanne Chang's Asian restaurant Myers+Chang in Boston. Lightly sweetened with maple syrup, the cake is chock-full of rich, naturally sweet dates. Adapted from Baking with Less Sugar by Joanne Chang (Chronicle Books, 2015).
To make ahead: Refrigerate sauce (Step 5) for up to 1 week; gently reheat by submerging the container in a bowl of warm water.
Equipment: 8-inch round cake pan, parchment paper
1/2 starch, 1 fruit, 1/2 other carbohydrate, 2 1/2 fat