Stickey Toffee Pudding
From the recipe box of travel writer Carole Terwilliger Meyers.
This is my variation of my first taste ever of sticky toffee pudding, enjoyed aboard the Royal Scotsman and prepared by chef Alan Mathieson. OMG, it was soooo good! It is a rich, rich dessert, so a little goes a long way. I’ve made this many times for my family at Christmas and am pleased to say I am posting it here now because my daughter has requested it to prepare herself for her first Thanksgiving dinner as a mother. She was supposed to provide me a photo of her creation to use here, but I guess she was so entranced with the deliciousness of it that she forgot! This is a rich, rich dessert, so a little goes a long way.
1½ cups chopped dates
1 cup water
Bring to a boil and leave to cool slightly.
1 tsp. baking soda
Add. Put aside and let cool ½ hour or more.
¼ cup (½ cube) butter
¾ cup sugar
In another bowl, cream until soft.
Add one at a time.
½ tsp. vanilla
¾ cup self-raising flour
Fold in. Add date mix. Pour into 8-inch square cake tin.
350 degrees, 30-40 minutes.
1 cup packed brown sugar
6 Tbl. cream
½ cup (1 cube) butter
2 tsp. vanilla
Bring to boil. Boil for 3 minutes. Pour over pudding while still hot.
Serves 6 to 8.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)