Sticky toffee pudding is a staple on dessert menus in the U.K., where Britons go wild for the moist, date-studded cake and accompanying toffee sauce. At his recent Beard House dinner, Marc Swierkowski added an American twist, gilding the sponge lily with decadent dark chocolate, and serving the cake with a spiced sweet potato ice cream that evokes autumn in the chef's native New England. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
