Name: Gluten-Free Sticky Date Pudding with Toffee Sauce
Yield: 8 servings
Ingredients: 6 tablespoons unsalted butter, room temperature, plus more for pan; 2 cups Medjool dates (about 10 ounces), pitted, coarsely chopped; 1 teaspoon baking soda; 1½ cups oat flour; ¾ cup almond flour or meal; ½ teaspoon baking powder; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon kosher salt; 1¼ cups granulated sugar; 3 large eggs; 1½ cups (packed) light brown sugar; 1 cup heavy cream; ¾ cup (1½ sticks) unsalted butter; 1 tablespoon fresh lemon juice; ½ teaspoon vanilla extract; ½ teaspoon kosher salt; Powdered sugar (for serving)

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Laura Murray

Medjool dates are a favorite for this recipe, but they can be swapped for the Barhi or Deglet varieties. Check out more recipes from Tartine here.

Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt (Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC, April 2017).

Recipe notes