Sticky Toffee Pudding
submitted by: Phantasm
2 oz (60g or 1/2 stick) soft margarine
1-1/2 oz (50g or generous one third stick) butter
7 oz (200g or one cup) white sugar
8 oz (250g or two cups) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1 egg whisked
6 oz (185g or 1½ cups) stoned dates
1 teaspoon vanilla essence
2-1/2 oz (65g or one third cup) light brown sugar
2 tablespoons double cream
1/2 pint (250ml) boiling water
Cream together the margarine and sugar. Sift together the flour and baking powder. Beat the whisked egg into a creamed mixture with a little of the flour and baking powder and continue beating for about a minute before adding the rest of the flour/baking powder.
Chop the dates and flour lightly. Pour the boiling water over the dates and mix in the bicarbonate of soda (baking soda in US) and add the date mixture to the batter and mix well.
Place in a buttered tin (or one lined with baking parchment) and bake for 40 minutes at 350F (175C or Gas Mark 4).
When the pudding is cooked, heat the brown sugar, butter and cream and simmer gently for 3 minutes. Pour over the pudding and place under a grill until it starts to bubble. Then serve.
You can also add a small(ish) dash of whisky if you like.
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