Sticky Toffee Pudding

Recipe Ingredients

4 tablespoons	60ml	Butter - room temperature
3/4 cup	148g / 5.2oz	Granulated sugar
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking powder
1		Egg - lightly beaten
3/4 cup	177ml	Pitted dates
1 cup	237ml	Boiling water
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Vanilla
		Toffee Sauce
3 tablespoons	45ml	Butter
5 tablespoons	75ml	Brown sugar
2 tablespoons	30ml	Heavy cream

Recipe Instructions

Soften the butter in a large mixing bowl, then add the sugar; cream them until pale and light. Sift the flour and baking powder onto a plate. Beat the egg with a little flour, into the creamed mixture.

Continue beating for a few minutes before mixing in the rest of the flour. Flour the dates lightly and chop finely. Put into a bowl and pour the boiling water over them. Mix in the baking soda and the vanilla. Gradually blend this mixture into the batter, mixing in well. Transfer to an 11-by-7-inch, lightly greased cake pan, spreading out evenly. Bake in a 350F oven for 40 minutes.

To make the toffee sauce, melt the butter in a small saucepan and add the sugar and the cream. Simmer gently for 3 minutes. Cut the hot pudding into squares and cover with the sauce. Place under a hot broiler until it bubbles. Take care, as it burns easily. Serve at once.

Source:
Frances Croom

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