Sticky Toffee Pudding
Thanks very much to Rosemary Batchilder, who posted this great recipe to the Guiding Mailing List.
Cake Ingredients:
3 oz (75g) butter, room temp. (1/6 lb of butter)Directions: Put the dates in a bowl and pour the boiling water over. Add vanilla, coffee essence and baking soda and set aside. In a large bowl cream butter and sugar together, beating until pale, light and fluffy. Gradually add the beaten eggs, beating after each addition. Next, carefully and lightly fold in the sifted flour using a metal spoon, then add the date mixture, liquid and all. The slackness of the mixture makes the pudding light. Pour into a baking pan or divide equally into ramekins and bake in the centre of 350 oven for 25 minutes.
5oz (150g) caster (white) sugar (3/4c. scant)
2 large eggs, beaten
6oz (175 g) self-raising flour (3/4 cup)**
6oz (175g) pitted dates, chopped, or sultana raisins (3/4 c)
6oz (175ml) boiling water (3/4 c)
1/2 tsp vanilla
2 tsp coffee essence (optional)
3/4 tsp baking soda
Sauce Ingredients:
6oz (175g) soft light brown sugarDirections: Combine all ingredients in saucepan and heat very gently till the sugar has melted and all the crystals have dissolved. Pour sauce over pudding and serve will whipped cream, ice cream or anything else that takes your fancy! The pudding is very runny before you bake it but that is the way it is supposed to be.
4oz (110g) butter (1/6 + 1/12 of lb) (works out to 1/2c)
1/2 pt. double cream (whipping cream)
1oz (25g) chopped pecans (not too finely chopped!)
** Self rising flour is very important, you can find it at the supermarket.