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Sticky Toffee Pudding
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  • Pudding:
  • 4 tbsp (60 ml) butter, at room temperature
  • 3/4 cup (175 ml) granulated sugar
  • 2 cups (475 ml) flour
  • 1 tsp (5 ml) baking powder
  • 1 egg, lightly beaten
  • 3/4 cup (175 ml) pitted dates
  • 1 cup (225 ml) boiling water
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) vanilla
  • Toffee Sauce:
  • 3 tbsp (45 ml) butter
  • 5 tbsp (70 ml) brown sugar
  • 2 tbsp (30 ml) heavy cream
  • Pudding:
  • Soften the butter in a large mixing bowl, then add the sugar; cream them until pale and light.
  • Sift the flour and baking powder onto a plate.
  • Beat the egg with a little flour, into the creamed mixture.
  • Continue beating for a few minutes before mixing in the rest of the flour.
  • Flour the dates lightly and chop finely.
  • Put dates into a bowl and pour the boiling water over them. Mix in the baking soda and the vanilla.
  • Gradually blend this mixture into the batter, mixing
  • in well.
  • Transfer to an 11-by-7-inch, lightly greased cake pan,
  • spreading out evenly.
  • Bake in a 350 degree (175 C.) oven for 40 minutes.
  • Toffee Sauce:
  • Melt the butter in a small saucepan and add the sugar and the cream.
  • Simmer gently for 3 minutes.
  • Cut the
  • hot pudding into squares and cover with the sauce.
  • Place under a hot broiler until it bubbles. Take care, as it burns easily.
  • Serve at once.

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