Little Sticky Toffee Puddings With Pecan Toff

Because the Father, the Son, and the Spirit are perfectly united in their essence, the three persons of the Trinity must be perfectly united both (a) in their saving intentions and (b) their saving acts. What the Father wills must be what the Son wills, and what the Son wills must be what the Spirit wills. Those whom the Father intends to save must be the same exact number as those whom the Son intends to save, and those whom the Son intends to save must be the same exact number as those whom the Spirit intends to save. And since Scripture teaches (a) that the Father has chosen to save a particular people and not all without exception, and since it teaches (b) that the Spirit will regenerate that same particular people and not all without exception, it also teaches (c) that the Son has atoned for that same particular people and not all without exception. To say otherwise is to strike at the heart of the unity of the Triune God. It is to undermine the doctrine of the Trinity, the most fundamental doctrine of Christianity. Unity in the Trinity demands a particular redemption.

Mike Riccardi

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swiss	Desserts, Holidays, Publication, Puddings	8	Servings

INGREDIENTS

3	oz	Butter, at room temp
5	oz	Caster sugar
2		Eggs, beaten
6	oz	Dates, chopped
6		boiling water
1/2	t	Vanilla
2	t	Coffee essence, I would skip
3/4	t	Baking soda
6	oz	Brown sugar
4	oz	Butter
6	T	Double cream
1	oz	Pecans, chopped

INSTRUCTIONS

Preheat oven to 350~ F.  You will need eight 6 oz metal pudding  basins
or eight 3 inch ramekin dishes, lightly oiled with vegetable  oil. A
swiss roll tin and a baking sheet.  Begin by putting the chopped dates
in a bowl and pouring boiling  water over them.  Then add vanilla,
coffee essence and baking soda.  Put to one side. Next in a large
mixing bowl cream butter and sugar  together, beating (preferrably with
an electric hand whisk) until  mixture is pale, light and fluffy.  Now
gradually add beaten eggs a  little at a time, beating well after each
addition.  After that,  carefully and lightly fold in the sifted flour
using a metal spoon,  then fold in date mixture including liquid. The
mixture will look  sloppy, but don't worry. That is perfectly correct
and the slackness  of the mixture is what makes the pudding so light.
Now divide the  mixture equally between the eight containers. Place
them on a baking  tray and bake in the centre of the oven for 25
minutes.  Using a palette knife, slide it around each pudding and turn
it out.  If they have risen too high, you may have to cut a slice of
the top  so that they can sit evenly on the plate. Now place the
puddings on a  shallow, swiss roll type pan.  Next, make the sauce by
combining all the ingredients in a saucepan  and heating very gently
until sugar has melted and all the crystals  dissolved.  To serve
puddings: Pre-heat broiler to its highest setting, and pour  the sauce
evenly over the puddings. Place the pan under the broiler  so the tops
are about 5 inches from the heat. Knock off any nuts on  top to prevent
them browning.  Let the puddings heat through for 8  minutes. The tops
will become brown and slightly crunchy and the  sauce will be hot and
bubbling. Serve with chilled pouring cream.  Note:  After freezing,
defrost, pour hot sauce over and reheat.  From Delia Smith's Christmas
1990 published by BBC books  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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