Sticky Toffee Pudding - a recipe from Ireland
This is the original recipe as it came to me from my cousin, who got it while visiting in Ireland. I am including the original recipe and our conversions. When you make the sauce, be aware that it will take you 30 minutes. Stir it constantly and add the cream a little bit at a time. It is worth every minute you spend stirring the sauce!
Ingredients
- 1 cup chopped dates
- 10 fl oz. water - [1 1/4 cups water]
- 1 tsp. baking powder
- 2 oz butter - [1/4 cup butter]
- 8 oz caster sugar - 1 cup sugar put sugar in blender and blend until fine but not powdered to equal one cup
- 2 beaten eggs
- 8 oz self-rising flour - 1 cup self-rising flour
- 1 tsp vanilla essence
- SAUCE ingredients: 3 oz. Butter 3 oz. Soft Brown Sugar, 20 fl oz. Double Cream
Instructions
- Preheat oven to 160˚C (320˚F)
- In a saucepan, simmer dates and water until the dates are soft (approx. 5 minutes), then add baking powder
- Meanwhile, in a bowl cream together the sugar and butter until soft and nearly white
- Add the eggs to the butter mixture slowly
- Add the vanilla essence to the butter mixture
- Fold the flour into the butter mixture until just combined
- Add the date mixture and stir until just combined
- Put into a greased baking tray and bake for approx. 35 minutes or until a skewer stuck in the middle comes out clean. (A 9 x 9 works)
- SAUCE directions - melt butter, add brown sugar, then add double cream a little at a time, stirring constantly until it thickens*