Bring Us Some Figgy Pudding (However the Crap It’s Made)

1 3/4 c. packed pitted dates – about 10 ounces

2 cups water

1 1/2 tsp. baking soda

2 c. flour

1/2 tsp. baking powder

1/2 tsp. ground ginger

1/2 tsp. salt

6 tbsp. unsalted butter, softened

1 c. sugar

3 large eggs

Coarsely chop dates. Place in saucepan and simmer uncovered in water about 5 minutes. Remove pan from heat and stir in baking soda. Let foaming mixture stand for 20 minutes. In a separate bowl, sift together flour, baking powder, ginger, and salt. In another separate bowl, beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time and beat well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and stir with a wooden spoon until just combined. Pour batter into a buttered and floured baking pan and set pan in a larger baking pan. Add enough hot water in larger pan to reach halfway up side of smaller pan. Bake at 375 degrees about 70 min. (or more), until an inserted knife or toothpick comes out clean. Remove smaller pan from water bath and cool slightly to a warm temperature.

3/4 c. plus 2 tbsp. unsalted butter

1 1/3 c. packed light brown sugar

1 c. heavy cream

1/2 tsp. vanilla

In a large heavy saucepan, melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce slightly to a warm temperature.

Cut warm pudding into squares. Serve with warm sauce and vanilla ice cream.