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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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STICKY TOFFEE PUDDING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Holland Estate in Portland, Oregon in 1987. Ingredients:
1/4 cup unsalted butter |
2/3 cup granulated sugar |
1 cup flour |
1 teaspoon baking powder |
1 egg lightly beaten |
2/3 cup pitted dates |
1 cup boiling water |
1 teaspoon baking soda |
1 teaspoon vanilla extract |
sauce |
1/4 cup butter |
1/3 cup brown sugar |
2 tablespoons double cream |
Directions:
1. Lightly grease a cake pan.
2. Preheat oven to 350.
3. Soften butter in large mixing bowl then add sugar and cream until smooth.
4. Sift flour and baking powder onto a plate.
5. Beat egg with a little flour then add to creamed mixture and continue beating for a few minutes.
6. Mix in the rest of the flour.
7. Flour the dates lightly and chop finely.
8. Put into a bowl and pour boiling water over them then mix in soda and vanilla.
9. Gradually blend this mixture into the batter and mix well.
10. Transfer to prepared tin and spread out evenly.
11. Bake in preheated oven for 40 minutes.
12. To make sauce melt butter in a small saucepan and add sugar then the cream.
13. Simmer gently for three minutes.
14. Cut the hot pudding into squares and cover with the sauce.
15. Place under a hot grill until it bubbles taking care as this burns easily.
16. Serve at once.
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