| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter, room temperature |
| 3/4 |
c |
Granulated sugar |
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
|
Egg, lightly beaten |
| 3/4 |
c |
Pitted dates |
| 1 |
c |
Boiling water |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
|
|
Toffee sauce: |
| 3 |
tb |
Butter |
| 5 |
tb |
Brown sugar |
| 2 |
tb |
Heavy cream |
INSTRUCTIONS
Soften the butter in a large mixing bowl, then add the sugar; cream them
until pale and light. Sift the flour and baking powder onto a plate. Beat
the egg with a little flour, into the creamed mixture. Continue beating for
a few minutes before mixing 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 baking soda and the vanilla. Gradually blend this mixture
into the batter, mixing in well. Transfer to an 11-by-7-inch, lightly
greased cake pan, spreading out evenly. Bake in a 350-degree oven for 40
minutes.
To make the toffee sauce, melt the butter in a small saucepan and add the
sugar and the cream. Simmer gently for 3 minutes. Cut the hot pudding into
squares and cover with the sauce. Place under a hot broiler until it
bubbles. Take care, as it burns easily. Serve at once.
6 to 8 servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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