submitted by ShadoeRose
1/4 C. unsalted butter
2/3 C. granulated sugar
1 C. flour
1 t. baking powder
1 egg, lightly beaten
6 ounce (2/3 C.) pitted dates
1 C. boiling water
1 t. baking soda
1 t. vanilla extract
Toffee Sauce:
1/4 C. butter
1/3 C. brown sugar
2 T. double (heavy) cream
Lightly grease an 11x7 inch cake tin. Preheat the oven to 350 degrees and soften the butter in a large mixing bowl. Add the sugar and cream
until smooth, pale and light. Sift the flour and the baking powder onto the plate. Beat the egg with a little flour and then add to the creamed mixture.
Continue beating for a few minutes. Then mix in the rest of the flour
Flour the dates lightly and chop finely. Put into a bowl and pour the boiling
water over them. Mix in the soda and vanilla. Gradually blend this mixture into
the batter. Mix well. Transfer to the prepared tin and spread out evenly. bake
in preheated oven for 40 minutes. To make the toffee sauce, melt the
butter in a small saucepan and add the sugar and then the cream. Simmer gently
for three minutes. Cut the hot pudding into squares and cover with the sauce.
Place under a hot grill until it bubbles, taking care as this burns easily.
Serve at once.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
