Side Pannel
Sticky Toffee Pudding
Ingredients List
- 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
Directions
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.
6 to 8 servings
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.
6 to 8 servings
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