The Up River Cafe in Westerly prides itself on coming up with new recipes for the menu on a regular basis, but there's at least one dish that doesn't change."The sticky toffee pudding was such a hit that we brought it back for three years in a row now," says chef Terrence Maul.

"The sticky toffee pudding was such a hit that we brought it back for three years in a row now," says chef Terrence Maul.The pudding, requested by Day reader Jacqueline Rossi of North Stonington, isn't all that pudding-like at all, at least not in the Jell-O sense. In the traditional old British style, the Up River's dessert is a traditional brown sugar cake made with dates. The dish is served in a little crock and doused in a rich toffee sauce. The sweetness of the toffee sauce - which is so addictively delicious it could be served on almost anything - balances nicely with the dark, chewiness of the date.

The pudding, requested by Day reader Jacqueline Rossi of North Stonington, isn't all that pudding-like at all, at least not in the Jell-O sense. In the traditional old British style, the Up River's dessert is a traditional brown sugar cake made with dates. The dish is served in a little crock and doused in a rich toffee sauce. The sweetness of the toffee sauce - which is so addictively delicious it could be served on almost anything - balances nicely with the dark, chewiness of the date.Maul says it's a very simple dessert, best served immediately, but the batter can be made ahead of time and refrigerated for a few days before baking. The cakes also will hold up for a few days after baking, he says.

Maul says it's a very simple dessert, best served immediately, but the batter can be made ahead of time and refrigerated for a few days before baking. The cakes also will hold up for a few days after baking, he says."The flavors are unique," Maul says. "Not many desserts are made with dried fruits."

"The flavors are unique," Maul says. "Not many desserts are made with dried fruits."Maul says the cooked date is a good seasonal choice for cold-weather months.

Maul says the cooked date is a good seasonal choice for cold-weather months. "Between the layers of dates and brown sugar, it's just a nice richness for this time of year," he says.

"Between the layers of dates and brown sugar, it's just a nice richness for this time of year," he says.

Up River Café's Sticky Toffee Pudding Makes about 25 portions

Makes about 25 portionsPuddingPresentation

20 ounces dates, chopped

6 1/2 cups water

1 teaspoon baking soda

12 ounces butter, soft

2 cups sugar

1¾ cups brown sugar

½ teaspoon salt

5 eggs

1 tablespoon vanilla

5 cups all-purpose flour

5 teaspoons baking powder

14 teaspoons baking soda

Bring half of the water (3¼ cups) and dates to a boil. Add 1 teaspoon baking soda. Cook until dark, about 2 to 3 minutes. Add the rest of the water. Set aside to cool.

Meanwhile, cream the butter, sugar, brown sugar and salt together until light. Separately, whisk the eggs and vanilla and add slowly to creamed mixture.

Whisk together dry ingredients: flour, baking powder and 14 teaspoons baking soda and sift. To the creamed mixture, alternately add the dry mixture and the date mixture. Start and end with dry mix (three additions).

Divide and bake in small crocks until firm in the center. Check after 20 minutes.

Sauce

2 pounds butter

3 pounds brown sugar

2 quarts heavy cream

Boil butter and brown sugar until sugar dissolves, whisking constantly. Then add heavy cream. Whisk to emulsify.

Pour toffee sauce over warm pudding and top with fresh whipped cream. Place an extra vessel of toffee sauce on the side