*  Exported from  MasterCook II  *
 
                           Sticky Toffee Pudding
 
 Recipe By     : The Udny Arms Hotel, Scotland
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pudding:
      1/2  Cup           Butter
    2      Cups          confectioner’s sugar
    2                    Eggs
    3      Cups          Flour
    8      Ounces        Dates
    1      Teaspoon      Baking soda
    2      Cups          Boiling water
                         Sauce:
    1      Cup           Butter
    2 3/4  Cups          Brown sugar
    1      Pint          Whipping cream
 
 Pudding.
 Cream butter and sugar until white and fluffy.  Beat in eggs gradually.
 Fold in flour.  In a separate bowl pour the boiling water over the dates
 and soda.  When water is absorbed add other ingredients and cream mixture.
 Bake in 9″ x 13″ cake pan in moderate hot oven (350 F) for 40 minutes.
 Sauce.
 Mix all ingredients and bring to a boil.  Poke holes in top of cake and
 pour half of mixture over top, allowing sauce to soak into cake. Brown
 under grill before serving.  Keep remaining sauce hot and spoon onto still
 warm pieces of cake cut into 3″ squares. Top with whipped cream.
 Recipe collected by Bernie Jurasek from the Udny Arms Hotel in Scotland
 and shared with Pat Busst circa 1986. Typed by Jack Busst, Calgary,
 Alberta. 94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73
 
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