Recipe - Sticky Toffee Pudding

4 tablespoon Butter, room temperature
Three fourths cup Granulated sugar
2 cup Flour
1 teaspoon Baking powder
1 Egg, lightly beaten
Three fourths cup Pitted dates
1 cup Boiling water
1 teaspoon Baking soda
1 teaspoon Vanilla
Toffee sauce:
3 tablespoon Butter
5 tablespoon Brown sugar
2 tablespoon Heavy cream

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 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 11by7inch, lightly
greased cake pan, spreading out evenly. Bake in a 350degree oven for 40
minutes.

To make the 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.

6 to 8 servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini