From the menu of ... 4th and Swift

A: Chrysta Umberger, executive pastry chef at 4th and Swift, was quick to share this recipe. “Sticky Toffee Pudding is an English dessert, but it’s right at home here in the South. Southerners have a love for almost anything sweet, and this dessert delivers,” she said. Baking it in a large baking dish makes a thin cake that really soaks up the sauce. Umberger says using Medjool dates is key to having the recipe turn out just the way it does at 4th and Swift. A note about mixing: Umberger starts the pudding with a mixer but prefers to finish the batter by hand so it won’t be overworked.

4th and Swift’s Sticky Toffee Pudding

Hands on: 25 minutes

Total time: 35 minutes

Serves: 12

12 Medjool dates, pitted and chopped

1 cup water

1 teaspoon baking soda

9 tablespoons unsalted butter, divided, softened

3/4 cup granulated sugar

1 egg

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 cups light brown sugar

2 cups heavy cream

In a medium saucepan, combine the dates, water and baking soda and bring to a boil. Reduce heat and simmer 5 minutes. Set aside to cool. Can be prepared up to one day ahead of time.

When ready to bake, preheat oven to 350 degrees. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray.

In the bowl of a stand mixer, combine 5 tablespoons butter and granulated sugar and beat until fluffy. Add egg and beat until just combined. Remove bowl from mixer.

In a small bowl, sift together flour, baking powder and salt. Add flour mixture and dates to the butter mixture and stir together until just combined. Spread the cake batter into the prepared pan, leveling the batter with an offset spatula. Bake, rotating halfway through, until a toothpick comes out clean, 10 to 15 minutes.

While cake is baking, make the sauce. In a large saucepan, heat remaining 4 tablespoons butter, brown sugar and cream and bring to a boil. Remove from heat and set aside until cake is finished baking.

Remove cake from oven, and turn oven off. Poke holes in the cake and pour half the sauce over the cake. Return cake to oven for 5 minutes to let the sauce absorb. Serve cake warm with additional sauce on the side.

Per serving: 457 calories (percent of calories from fat, 46), 4 grams protein, 59 grams carbohydrates, 1 gram fiber, 24 grams fat (15 grams saturated), 95 milligrams cholesterol, 222 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.