Sticky Toffee Pudding

The picture has NOTHING to do with this post. I just can’t post something without a picture! I have been promising this recipe to a friend at work. Instead of writing it out the old fashioned way I thought it would be nice to share with you folks. (and it is always nice to have in my recipe archives) My friend Anna gave it to me years ago after she made it up for us a work. It is simply delicious! I cooked it for my in-laws last week and my MIL wanted the recipe, that is a FIRST. Just goes to show how darn good it is!

Sticky Toffee Pudding
3/4 cup dates (pitted & chopped)
1 teaspoon baking soda
4 Tablespoons of butter
3/4 of super-fine sugar
2 eggs
3/4 cup self rising flour
1/2 teaspoon vanilla
Mix dates & baking soda. Pour 300ml boiling water over dates & leave to stand. Cream butter & sugar until pale. Add eggs, 1 at a time, beat well after each. Gently fold in flour. Stir in date mixture and vanilla. Pour into buttered cake pan. Bake @ 350 degrees for 39-40 minutes until done.
Butterscotch Sauce
2/3 cup brown sugar
2/3 cup of heavy cream
1 vanilla bean (split)
2 oz butter (1/2 stick)
Combine all ingredients in a pot. Bring to a boil then simmer for 5 minutes. Remove from heat and remove vanilla bean. Pour on & serve!
I always buy the “superfine sugar” that it the above recipe calls for but my MIL suggested putting regular sugar into a food processor. What a good idea!
I like to make it up and serve it cold with warmed sauce…..the flavor, texture, and contrast in temperature really make it happen!
Remember that vanilla extract I made months ago. I used it for the above recipe and have and it seems to do the trick. I will being buying some more vodka to start my second batch since it needs to sit for 3 months.