The Undy Arms Hotel Sticky Toffee Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 2 | c | Berry sugar |
| 2 | Eggs | |
| 3 | c | Flour |
| 8 | oz | Dates |
| 1 | t | Baking soda |
| 2 | c | Boiling water |
| 1 | c | Butter |
| 2 3/4 | c | Brown sugar |
| 1 | pt | Whipping cream |
INSTRUCTIONS
Pudding. Cream butter and sugar until white and fluffy. Beat in eggs gradually. Fold in flour. In a separate bowl pour the boiling water over the dates and soda. When water is absorbed add other ingredients and cream mixture. Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes. Sauce. Mix all ingredients and bring to a boil. Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake. Brown under grill before serving. Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares. Top with whipped cream. Recipe collected by Bernie Jurasek from the Undy Arms Hotel in Scotland and shared with Pat Busst circa 1986. Typed by Jack Busst, Calgary, Alberta. 94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73
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Nutrition (calculated from recipe ingredients)
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Calories: 711
Calories From Fat: 342
Total Fat: 38.9g
Cholesterol: 146.3mg
Sodium: 151.2mg
Potassium: 272.9mg
Carbohydrates: 88.7g
Fiber: 2.4g
Sugar: 61.1g
Protein: 5.9g