Sticky Toffee and Date Pudding

Ingredients:

Sticky Toffee and Date Pudding

• 1 stick softened butter
• 4 eggs, beaten
• 3/4 cup dark brown sugar
• 1 cup self-raising flour
• 1 tsp. baking soda
• 1 cup dates, chopped
• 1 tsp. instant coffee mixed with 2 tbsp water
• 1 cup boiling water

Butterscotch Sauce

• 1/2 stick butter
• 2/3 cup Demerara sugar (or raw sugar)
• 1 tbsp. cane syrup (or corn syrup)
• 2/3 cup evaporated milk (or whipping cream)

Sticky Toffee and Date Pudding, cont'd

Directions for Sticky Toffee & Date Pudding: Preheat oven to 350 degrees Fahrenheit. Cream the butter and sugar together. Add the beaten egg a little at a time. If it curdles, add some of the flour. Sift the flour and soda, and fold into the creamed mixture. Add the dates, coffee and creamed mixture. Mix thoroughly. It will be a thin batter. Pour into an 8 in. non-stick cake pan sprayed with cooking spray. Bake for about 1 ½ hours (it takes a good bit of time because of the thin batter). Turn out and serve with butterscotch sauce.

Directions for Butterscotch Sauce: Melt the butter, then add the sugar and syrup and stir till dissolved. Pour in the milk (turn up heat a bit) and beat until boiling. Boil about two minutes. Serve hot with sticky toffee and date pudding. Garnish with mint if desired. Tip: Sauce thickens as it cools. Double the recipe if you like lots of sauce with your pudding.

From: Three Ways House Hotel, Home of The Pudding Club