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Default Sticky Toffee Pudding

Little Sticky Toffee Puddings With Pecan Toffee Sauce

Serving Size: 8

3 oz Butter ; at room temp
5 oz Caster sugar
2 Eggs ; beaten
6 oz Self rising flour
6 oz Dates ; chopped
6 fl boiling water
1/2 tsp Vanilla
2 tsp Coffee essence
3/4 tsp Baking soda
6 oz Brown sugar
4 oz Butter
6 Tbsp Double cream
1 oz Pecans ; chopped

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
Note: I found this recipe after trying PC Sticky Toffee Pudding($4.99Can) and I
was looking for a cheaper alternative. This recipe almost matches the PC
HP From: Karen Adler

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