If you read my Naga-Uta 'Sticky Toffee Pudding' and your mouth is watering, here is the recipe! Bon Appetit.

STICKY TOFFEE PUDDING

6 oz Dates – chopped
½ pint (UK 10 oz) boiling water
1 teaspoon Bi-carb (Baking Soda)
              Soak 1 hour until cool.

1 teaspoon Vanilla essence
2 oz margarine or butter
6 oz white sugar
                Cream together. 

Add 1 egg to creamed mixture. Process date mixture in blender, using chopping blade until dates are chopped to a smooth liquid. Pour into the creamed mixture and mix well.

8 oz Self Rising flour – fold into the mixture, mix well and pour into an 8" x 8" x 2" baking tin.

Bake for 40 minutes . 375F / 180 C

SAUCE

4½ oz brown sugar
3 oz butter 
3 tablespoons cream
                    Simmer together for 3 minutes. 

Pour over baked pudding as it comes out of the oven, put back in oven for a few minutes until bubbling.

Serve warm with whipped cream or ice-cream.

For a 13" x 9" x 2" pan, double up on quantities.

Freezes well.

Jackie S Brooks
5 September 2003