"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sticky Toffee Pudding Cake Recipe

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This recipe for Sticky Toffee Pudding Cake, by , is from WICKED SOFTBALL TEAM COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amaris Ramirez
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups dates, pitted and chopped
1 teaspoon baking soda
1/3 cup butter
3/4 cup white sugar
2 eggs
1 1/8 cups self-rising flour
3/4 cup packed brown sugar
1/3 cup butter
2/3 cup evaporated milk
1 teaspoon vanilla extract
1 1/2 cups boiling water to cover

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
Cream 1/4 cup plus 1 tablespoon of the butter with the white sugar until light. Beat in the eggs and mix well to combine.
Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into one 8 inch round baking pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cool, slice and serve with warm caramel sauce.
To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and 1/4 cup plus 1 tablespoon butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.

 

 

 

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