Recipe - Sticky Toffee Puddings With Pecan Toffee Sauce

PUDDING
3 ounce Butter
5 ounce Caster sugar
2 Eggs
6 ounce Self Rising flour
6 ounce Dates
6 ounce Boiling water
2 teaspoon Coffee essence
One half teaspoon Vanilla essence
Three fourths teaspoon Bicarb of soda
Sauce
6 ounce Soft brown sugar
4 ounce Butter
6 tablespoon Double cream
1 ounce Chopped pecan nuts

to serve chilled cream

8 6oz pudding basins oiled placed on swissroll tin

gas 4 ,350f, 180c.

chop dates into a bowl pour on the boiling water add vanilla, coffee
essence, and bicarb, put to one side. in a large bowl cream butter,sugar,
until light and fluffy add the eggs slowly lightly fold in the flour next
fold in the date mix including the liquid be warned it will look very
sloppy divide the mixture between the pudding basins cook for 25 mins
remove from oven leave for 5 mins remove from the tins

make the sauce combine all sauce ingredients in a saucepan heat until sugar
has dissolved pour sauce over puddings place under grill for about 8 mins
tops will be slightly crunchy and the sauce will be hot and bubbling serve
the single cream gosh I am now ready to eat them, make a big batch and
freeze some of another day

I recommend delia's christmas book I have made some very yummy desserts
from her books:} Cheryl English Email cheryl@keng.demon.co.uk

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