Sticky Toffee Pudding With Butterscotch Sauce

Recipe for Sticky Toffee Pudding With Butterscotch Sauce
Becky Luigart-Stayner

Pudding

Ingredients

3/4 cup superfine sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
2 eggs
1-1/3 cups scone flour (see note below)
6 ounces dates, finely chopped
1 teaspoon baking soda

Instructions

For pudding: Preheat oven to 300°F. Butter and flour an 8x6x2-inch baking dish or casserole.

In a bowl, combine sugar, butter, and vanilla. Using an electric mixer, beat on low until well mixed and creamy in color. Add eggs, one at a time, beating well after each. Fold flour into mixture.

Bring 1 cup water to a boil in a saucepan, add dates, return to boiling, and cook for 2 minutes. Remove from heat and add baking soda (adding it when mixture is on heat will cause it to rush over top of pan). Add dates and water to batter and mix well.

Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Sauce

Yield: 

Makes 9 servings.

Course

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