ICKY STICKY TOFFEE PUDDING (from George’s Pub, Vernham Dean, Hampshire England – Catherine Johnston
4 oz. Butter 2 large Eggs
2 tsp. Baking Powder 2 tsp. Baking Soda
12 oz. finely chopped Dates 1 ½ cups Sugar
2 cups Flour 2 tsp. Vanilla Ext.
20 oz. Boiling Water
Sift flour and baking powder; set aside in bowl. Finely chop dates and put into boiling water to soften. (You will add the baking soda and vanilla to this liquid mixture a little later just before adding to the stiff mixture.)
Cake Batter: Cream butter & sugar together until fluffy. Add eggs; beat until well blended. Add flour, baking powder mixture…..slowly – will produce a firm batter when completed. Now add to the liquid mixture that was set aside, the baking soda and vanilla. It will begin to foam; stir a time or two and add to the waiting dates in water. Add all liquid ingredients to the firm mixture and beat until it becomes a batter mixture. Pour into a greased baking dish (9×13). Bake at 350 for 30 to 40 min. until springy to the touch.
TOFFEE SAUCE ( I make this after the cake is done and resting)
8 oz. Brown Sugar
5 oz. Butter
5 oz. thick Whipping Cream
Place all ingredients into saucepan. Melt slowly for a couple min. and bring to boil for one or two min.
Just before serving, spoon some sauce onto the cake and spread evenly. Then place under the broiler for a few seconds until it starts to bubble. Take out immediately. You must watch this so it will not burn the top. Slice into small squares and spoon sauce over the cake. Serve with chilled heavy cream in bottom of dish.