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Prep Time: 180 Minutes Cook Time: 120 Minutes |
Ready In: 300 Minutes Servings: 15 |
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This is really a cake not a pudding. This recipe has many variations. Here cream, butter and sugar give it irresistible, gooey and rich topping. Ingredients:
1 teaspoon baking soda |
1 (8 ounce) box chopped dates |
2 cups boiling water |
2/3 cup heavy cream |
1/2 cup butter or 1/2 cup margarine |
1 cup firmly packed brown sugar |
1/2 cup butter |
1 1/2 cups granulated sugar |
2 large eggs |
3 1/2 cups self-rising flour |
Directions:
1. Sprinkle baking soda over chopped dates in a bowl.
2. Cover with boiling water and cool for 1 hour.
3. Prepare toffee by heating heavy cream in a saucepan and set aside.
4. Heat 1/2 cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring.
5. Remove from heat, stir in cream and set aside.
6. Heat oven to 350 degrees.
7. Grease a 13x9-inch baking pan.
8. Beat 1/2 cup butter and sugar in a mixer bowl until fluffy.
9. Add eggs and beat 1 minute.
10. Alternately beat in self-rising flour and date mixture, beginning and ending with flour.
11. Pour into prepared pan.
12. Bake for 45 minutes.
13. Cool in pan for 1 hour.
14. Pour toffee over cake in pan.
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