MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sticky Toffee Pudding
Categories: Fruits, Pudding, Dairy, Booze
Yield: 15 servings

12 oz Coarse chopped dates (about
- 2 cups)
2 1/2 c Water
2 ts Baking soda
1/2 c Butter; softened
1 2/3 c Sugar
4 lg Eggs; room temp
2 ts Vanilla extract
3 1/4 c A-P flour
2 ts Baking powder

MMMMM---------------------BUTTERSCOTCH SAUCE--------------------------
7 tb Butter; in cubes
2 1/4 c Packed brown sugar
1 c Half & Half cream
1 tb Brandy
1/4 ts Vanilla extract
Whipped cream; opt

Set oven @ 350┬║F/175┬║C.

In a small saucepan, combine dates and water; bring to a
boil. Remove from heat; stir in baking soda. Cool to
lukewarm.

In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well
after each addition. Beat in vanilla. In another bowl,
mix flour and baking powder; gradually add to creamed
mixture. Stir in date mixture.

Transfer to a greased 13x9-in. baking pan. Bake until a
toothpick inserted in center comes out clean, 50-60
minutes. Cool slightly in pan on a wire rack.

Meanwhile, in a small saucepan, melt butter; add brown
sugar and half-and-half. Bring to a boil over medium
heat, stirring constantly. Remove from heat. Stir in
brandy and vanilla. Serve sauce warm with warm cake. If
desired, top cake with whipped cream.

Agnes Ward, Stratford, Ontario

Makes: 15 servings (2-1/2 cups sauce)

RECIPE FROM: https://www.tasteofhome.com

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