My friend Rachael helped me fall in love with British baking many years ago, even before “The Great British Bake Off” was a thing. It started with millionaire’s shortbread and a bakewell slice, but my favorite is sticky toffee pudding.

Just the name seems warming and comforting. I imagine stepping in from the cold to be greeted by a roaring fire and a darkly sweet slice. The chances of that are close to nil, but it’s still a nice thought.

The last time I was near a roaring fire, my friends and I were glancing at each other nervously, silently determining the level of danger and if we should evacuate. So maybe the roaring isn’t that comforting after all.

Although my Ancestry results confirm that I’m 85% British and Scottish, I don’t have any direct connection to the U.K., unless standing in line at midnight for the premiere of “Harry Potter” movies counts. Still, it’s comfort food that I’ve embraced from friends, from memories, and from the joy of discovering something new.

The comfort of connection, whether it is baking or something else, is worth wrapping yourself into during the darker, colder months. My mom’s comfort is putting together a puzzle (Charles Wysocki only), which explains why her dining room table is never set for eating but for 1,000 small pieces that slowly find their neighbor.

Find your comfort, embrace it, and hold it close during the shadowy winter days ahead.

Toffee pudding

Slightly adapted from Peyton and Byrne Bakeries

For the cake

• 3 1/2 ounces chopped dates

• 3 ounces hot water

• 1 teaspoon baking soda

• 3 ounces unsalted butter,

softened, plus extra for greasing

• 5 ounces dark brown or

muscovado sugar

• Two large eggs

• 1 teaspoon vanilla extract

• 6 1/4 ounces all-purpose flour

For the toffee sauce

• 1 3/4 ounces water

• 10 1/2 ounces granulated sugar

• 6 3/4 ounces heavy cream

• 3 1/2 ounces Lyle’s Golden Syrup

• 3 1/2 ounces cold unsalted butter,

cut into small cubes

• 1/2 teaspoon sea salt

Directions

Preheat oven to 350 degrees. Grease and line an 8-inch baking pan.

In a bowl, mix the dates, hot water and baking soda. Let soak for 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until pale and creamy. Add the eggs one at a time, mixing well after each addition. Add the date mixture and the vanilla and mix until incorporated. Remove the bowl from the mixer and fold in the flour by hand.

Pour the mixture into the prepared baking pan and bake for 30 to 40 minutes until springy to the touch. Let cool, remove from the pan and cut into squares.

While the cake bakes, combine water and sugar in a heavy-bottomed saucepan and stir over medium heat. Once the mixture comes to a boil, stop stirring and let the mixture boil until a deep caramel color, 6 to 8 minutes. If the mixture creates a tiny wisp of smoke, remove it from the heat and let it cool slightly.

Pour the heavy cream into the mixture — carefully, it will bubble up — and whisk it in, then whisk in the golden syrup. Let the mix cool slightly and then stir in the butter a few cubes at a time, then the salt.

Pour the toffee sauce over the squares of cake and serve with softly whipped cream, if desired.