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MAKES 8 TO 10 SERVINGS

1 (8-ounce) package chopped dates

1 1/8 cup water

1½ teaspoons baking soda

1½ teaspoons vanilla extract

1/4 cup, plus 2 tablespoons canola oil

1½ cups all-purpose flour

1/8 teaspoon salt

1½ teaspoons baking powder

6 tablespoons butter

1 1/8 cups sugar

2 eggs

TOFFEE SAUCE

1 stick, plus 3 tablespoons butter

2 cups heavy cream

2 vanilla beans, split

1 1/4 cups creme fraiche

1 tablespoon vanilla extract

Preheat oven to 325 degrees and grease and flour an 8-inch-square pan. In a saucepan, combine dates with water and bring to a boil. Remove from heat and immediately add baking soda and vanilla (mixture will fizz). Whisk in oil. Set aside.

In a separate bowl, whisk together flour, salt and baking powder; set aside. Cream butter and sugar in a standing mixer with paddle attachment. Add eggs one at a time, making sure to scrape bowl in between additions. With mixer on low speed, add half of flour mixture, using on and off turns. Do not overmix. Add all of date mixture, and mix until combined. Transfer batter to a mixing bowl and whisk in remaining half of flour. Pour batter into reserved pan. Bake pudding, covering with foil after 15 minutes, for 30 to 35 minutes or until set but moist.

To prepare the sauce, combine butter and heavy cream in a saucepan. Scrape the seeds from the vanilla beans and add them to the pot. Bring mixture to a boil and cook for 2 to 3 minutes. Remove pan from heat. Whisk in creme fraiche and vanilla.

Serve warm with sauce for drizzling.

Adapted from Malika Ameen,

Aigre Doux

Nutrition facts per serving: 781 calories, 55 g fat, 28 g saturated fat, 175 mg cholesterol, 68 g carbohydrates, 7 g protein, 366 mg sodium, 3 g fiber