Title: Sticky Toffee Pudding
Categories: Desserts
Yield: 6 Servings

4 tb Butter, room temperature
3/4 c Granulated sugar
2 c Flour
1 ts Baking powder
1 Egg, lightly beaten
3/4 c Pitted dates
1 c Boiling water
1 ts Baking soda
1 ts Vanilla
Toffee sauce:
3 tb Butter
5 tb Brown sugar
2 tb 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 11-by-7-inch, lightly
greased cake pan, spreading out evenly. Bake in a 350-degree 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