Subj : St. Pat's Day Desserts 19
To   : All
From : Dave Drum
Date : Sun Mar 02 2025 18:00:00

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 @ 350ºF/175ºC.
  
  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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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