Made according to an old family recipe from England's Lake District, this luscious dessert is pure poetry. The "pudding" is a light, moist date sponge cake, and the rich, buttery caramel sauce drenches every crumb. To serve, pour the included sticky toffee over the uncut cake. Allow to steep, then heat and enjoy. 1 lb. 2 oz. pudding (serves 4-6); 12 oz. sauce.
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