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Sticky Toffee Pudding 04

Sticky Toffee Pudding 04 comes together with Butter, Baking Soda, Sugar, Flour, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1 tsp
• 5 tbsp
• 1 1/2 cup
• 1/2 tsp
• 1 tsp
• 1 3/4 tbsp
• 1 stick
• 1/4 cup
• 4 oz
• 1/2 tsp
• 1 pt

Method (preview)

1. 1

   Butter a high sided 9 inch round baking pan. Preheat oven to 350F.

2. 2

   Put dates in saucepan and cover with water and bring to a boil and then reduce heat and simmer about 3 minutes.

3. 3

   Add the baking soda and remove pan from heat and set aside.

4. 4

   In a bowl, cream butter with sugar and add in eggs one at a time.

5. 5

   Fold in flour, salt and vanilla.

6. 6

   Slowly stir in the baking powder and 1/4 cup of date liquid from pot.

7. 7

   Stir well until mixture resembles a thick pancake batter.

8. 8

   Stir in remainder of the "drained " dates.

9. 9

   Place mixture in prepared pan and bake about 30 to 40 minutes or until cooked in center.

10. 10

    Remove to rack in pan to cool.

11. 11

    Meanwhile make sauce: in pot, combine butter, cream and sugar.

12. 12

    Bring to a boil and cook for 3 minutes.

13. 13

    Stir in vanilla.

14. 14

    Drizzle some of the hot sauce over the cooling cake.

15. 15

    To serve: cut cooled ( room temp ) cake into wedges and pour over the warm sauce. top with cream that has been whipped.