Sticky Toffee Pudding

Sticky Toffee Pudding

from the kitchen of Ellen, with special thanks to Mary Ann

Ingredients:

Cake:

1 1/4 cups seeded, chopped dates

1 1/4 cups water

1 tsp baking soda

60 grams butter, chopped

3/4 cup packed brown sugar

2 large eggs

1 cup self rising flour

Sauce:

1 cup packed brown sugar

300 ml heavy cream

200 grams butter

• For Cake, grease:
• round cake pan and line base with parchment.  
• Combine:
• dates and water in pan and bring to boil.  Immediately remove from heat.  Stir in soda (it will foam up).  Allow to stand for 5-10 minutes.  
• Mix:
• date mixture with butter and sugar in stand mixer until almost smooth.  Add eggs and flour and mix until just combined.  Pour into pan.  
• Bake:
• at 350 degrees for 40-50 minutes, covering with foil if over browning.  
• Let:
• stand 10 minutes and then turn out of pan onto cooling rack.  
• For sauce:
• Combine all ingredients in medium pan and stir over low heat until sugar dissolves and butter is melted.  

Serve with sauce on top.