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Title: Sticky Toffee Pudding
Categories: Dessert
Yield: 6 Servings
| 4 | tb | Butter, room temperature |
| 3/4 | c | Granulated sugar |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | Egg, lightly beaten | |
| 3/4 | c | Pitted dates |
| 1 | c | Boiling water |
| 1 | ts | Baking soda |
| 1 | ts | Vanilla |
| Toffee sauce: | ||
| 3 | tb | Butter |
| 5 | tb | Brown sugar |
| 2 | tb | Heavy cream |
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 350-degree 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.