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Cherry Sticky Toffee Pudding
Adapted from Bob Kinkead
Published April 2004

Yield: 12 servings, 24 tastings

4 ounces dates, pitted and chopped
2 ounces dried cranberries or currants, chopped
4 ounces port
7 ounces water
8 ounces dried cherries, chopped and poached in water
6 ounces butter
10 ounces dark brown sugar
4 large eggs
15 ounces all-purpose flour
2 teaspoons baking powder

Sauce

8 ounces sugar
4 ounces butter
1 medium lemon, zested and juiced
4 ounces heavy cream
4 ounces milk
1 pint fresh cherries, pitted
3 ounces sugar
1 ounce port

Place dates, dried cranberries, port and water in a saucepan and bring to a boil. Cook 5 minutes and cool. Purée and reserve. In a second saucepan, add the cherries and their liquid and poach 5 minutes. Strain and reserve.

In a mixer, add the butter and sugar and mix until "creamed." Add the eggs and date-cranberry purée. Sift the flour and baking powder together and stir into the butter mix. Fold in the diced cherries.

Preheat oven to 325°F and butter and flour 12 molds. Fill each 3/4 full and bake for 12 minutes until done (toothpick inserted comes almost clean).

For the sauce, caramelize butter and sugar in a saucepan until brown. Remove from heat and add lemon, zest and heavy cream. In a second saucepan, add the remaining ingredients and bring to a boil (add a little water if needed). Remove from heat, cool and purée in blender. Add a little of the caramel sauce in the process.

To serve, unmold puddings and serve warm with sauces and sour cream, brown sugar, ice cream or clotted cream.

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