I was probably 40-years-old when I discovered sticky toffee pudding. I had seen it on the menu of our local English pub (actually run by expatriate Brits in Berkeley) but never thought to get any. When I finally tried it, I couldn't believe nobody had ever told me about this glorious dessert before. I have subsequently eaten it all over London and the English countryside, and I believe it to be one of the supreme achievements of the human race. At the most recent Winter Fancy Food Show in San Diego, I came across The Sticky Toffee Pudding Company. How could I not stop at a stand with that name! Skeptical, of course, I tried owner/creator Tracy Claros' version -- made in the heart of Texas -- and it was marvelous. In fact, it was easily as good as most of the puddings I'd eaten in the UK. The pudding is baked in small, traditional pudding-shaped basins that Claros imports from back home. The pudding is essentially a very moist, cake-like dessert that is traditionally served with a buttery toffee sauce, and at its best (like this one), it is just sublime. Claros is a native of England's Lake District whence the recipe for sticky toffee pudding originated, which is no doubt why she is so adept at making them. Claros, a baker since childhood, uses only the finest, all-natural ingredients for her puddings (she also makes superb versions of English Lemon Pudding, Molten Chocolate Pudding, and Sticky Ginger Pudding), including fresh eggs, butter, fresh fruits, juices, and the finest chocolate. Here's a tip. The directions call for a microwave. Not owning one, I brought a shallow pan of water to a light boil, set the pudding cup into it unwrapped, turned off the heat and covered the pan for 10 minutes. The puddings came out warm and moist and delicious. For more information, call 512-472-0039, e-mail tracyclaros@stickytoffeepuddingcompany.com or visit www.stickytoffeepuddingcompany.com.