City Palate

The Wine and Beer Issue - May June 2017

Sticky Toffee Pudding with Butterscotch Sauce
Nov/Dec 2010

3 T. unsalted butter, softened

3/4 c. sugar

2 eggs

3/4 c. pitted and chopped dates

1 t. baking soda

1-1/4 c. boiling water

3/4 c. self-raising flour*

1 t. vanilla

Butterscotch Sauce:

1-1/4 c. double cream

3 T. soft brown sugar

1 T. molasses

Pre-heat the oven to 350°F. Prepare an
8”x 5” baking tin by brushing the inside with softened butter. Using an electric mixer, cream the 3 T. butter with the sugar until it becomes fluffy and light in colour. Add the eggs, one at a time, beating thoroughly between each addition.

Put the dates in a mixing bowl and add the baking soda and the boiling water. Stir and allow to stand long enough for the dates to become soft. Beat the date mixture into the egg mixture until fully incorporated. Fold in the flour until fully incorporated and the mixture is smooth. Pour the pudding mixture into the baking tin and bake 40 minutes.

While the pudding is baking, make the sauce by bringing all the ingredients to a boil in a saucepan.

To serve, remove the pudding from the pan, after it has cooled a bit, and cut it into equal size pieces. Place it into 4 bowls and pour the sauce over.

(*to make self-raising flour, whisk together 1 c. all-purpose flour, 1-1/2 t. baking powder and 1/2 t. salt)



Desserts