Pudding!!

I love Thornton Wilder’s play, THE MATCHMAKER, and even though the word “pudding” means adventure in that play, right here in my blog it means winter, cold nights and Sticky Toffee Pudding.

I promised this recipe to Ally Blake. So here it is Ally! Enjoy!

Sticky Toffee Pudding……
The success of this recipe is in making DOUBLE the amount of toffee sauce!

Ingredients:
1 cup dates (180g) — pitted and chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 TBSP butter
1 cup soft brown sugar
2 eggs.
1 1/2 cups self-raising flour sifted (OK you guys…the Americans…you make your own Self raising flour by adding baking soda to it so do that). Unless you live on the coasts and then I think you can find SR flour these days. But when I lived in the mid west in the mid- late 90s it wasn’t there)

Toffee Sauce:
1 cup soft brown sugar
3/4 cup light whipping cream.
1/2 tsp vanilla
2 TBSP butter

METHOD
Mix dates and baking soda in a heatproof bowl. Pour boiling water on top
and leave to stand. Cream butter and sugar until pale, then add eggs one
at a time, heating well after each addition. Gently fold in sifted flour,
stir in the date mixture, and pour into a lightly buttered 18cm or 7″
square or round cake tin. Bake in a preheated oven (180 C)(350-375F) for 30-40
minutes, until an inserted skewer comes clean.

Combine sugar, cream, vanilla essence and butter in a saucepan, bring to
the boil, stirring, and simmer for five minutes. Set aside until ready to
serve, then quickly reheat when needed. Cut pudding into squares and place
each square in the centre of a warm dinner plate. Pour hot toffee sauce
over each square and serve with fresh cream or vanilla ice-cream on the side. (Harry Met Sally, style.)

It’s wickedly good!

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