I was testing recipes for my book, working out the Winter Squash and Date Cake, which is a big, moist cake that I had planned to serve that night for company. I used a new pan, and the cake stuck to it. I had no choice but to pry it out.
What now? I broke up the pieces and made a “bread” pudding with it. It was delicious that way—soft and succulent with bits of dates here and there. It was, in the end, a very successful dessert. But I’d never make that cake in order to make that dish.