Date Pudding with Sticky Toffee Sauce*

Name: Date Pudding with Sticky Toffee Sauce*
Yield: 6–8 Servings
Cuisine: Scottish
Ingredients: 3 oz (75 g) butter (¾ stick); 6 oz (175 g) block of stoned dates; ½ oz (12 g) butter, melted (⅛ stick); ½ pt (300 ml) boiling water (1¼ c); ¼ pt (150 ml) double cream (¾ c); 2 eggs; 4 oz (125 g) sugar (½ c); 2 oz (50 g) butter (½ stick); 1 teaspoon vanilla essence; 1 level teaspoon bicarbonate of soda; 5 oz (150 g) soft brown sugar (⅔ c); 6 oz (175 g) self-raising flour (1½ c)

Sponge

Preparation info

6–8
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

Pudding

½ oz (12 g) butter, melted (⅛ stick)
6

Europe
United Kingdom
Dessert
Scotland
Vegetarian

Method

Making the Pudding

Pour the water over the dates, mix well and leave to cool. Cream the butter and sugar till fluffy and beat in the eggs. Sift in the flour and bicarbonate of soda and fold in. Mix in the cooled dates.

Preparing the Cooking Pot and Pudding Bowl, Steaming, Finishing

As for Marmalade puddi