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Udney Arms Sticky Toffee Pudding Recipe

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This recipe for Udney Arms Sticky Toffee Pudding, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shari Beavers
Added: Sunday, October 28, 2007


1/2 stick butter, softened
1 c. Demerara cane sugar
1 egg
2 c. self-rising flour
18 dates, chopped
1/2 t. baking soda
1 c. boiling water
3 T. butter
1 1/3 c. brown sugar
scant 1/2 c. heavy cream

Preheat oven to 350 & grease 8 x 10 " baking dish. In a small bowl, pour water over the dates and baking soda. In another large bowl, cream butter & sugar; beat in egg. Add flour & mix well (will be stiff). Add softened dates with water and mix well. Pour into dish & bake for 40 min. When cake is almost done, boil sauce ingredients together until the sauce gets thick (like a butterscotch sauce). Remove cake from oven & turn on broiler. Pour sauce over cake and puncture with a toothpick. Put under broiler for one minute until bubbly. Remove from oven and let sit before serving. May be served with vanilla ice cream.




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