Subj : Sticky Toffee Pudding
To   : All
From : Ben Collver
Date : Sat Jan 20 2024 13:31:02

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sticky Toffee Pudding
 Categories: British, Puddings
      Yield: 6 Servings

    175 g  Dates; (6 oz); pitted and
           -chopped
    300 ml Water; (10 fl oz)
      1 ts Bicarbonate of soda
     50 g  Unsalted butter; (2 oz)
    175 g  Caster sugar; (6 oz)
      2    Eggs; beaten
    175 g  Self-raising flour; (6 oz)
      1 ts Vanilla essence

MMMMM-----------------------FOR THE SAUCE----------------------------
    300 ml Double cream; (10 fl oz)
     50 g  Demerara sugar; (2 oz)
      2 ts Black treacle

  Pre-heat the oven to 180 C / 350 F and grease a 28x18 cm (11x7")
  baking tin.

  Boil the dates in the water for about 5 minutes until soft, then add
  the bicarbonate of soda. Cream the butter and sugar together until
  light and fluffy, then add the eggs and heat well. Mix in the dates,
  flour and vanilla essence then pour into the greased baking tin and
  cook in the pre-heated oven for about 30-40 minutes until just firm
  to the touch.

  To make the sauce, simply place all the ingredients in a pan over a
  low heat and stir together until blended, then bring to the boil.
  Some of this can be poured over the sponge and finished under the
  grill, or it can be kept totally separate and ladled over the sponge
  when portioned. Good, fresh, thick cream is just right for this
  pudding.

  Notes:

  The best dates to use are Medjool, which come from India.

  Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994

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