Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 9, 16 serving(s)
Ingredients: 6 ounces chopped dates; 3/4 cup boiling water; 1 teaspoon baking soda; 2 cups flour; 2 cups sugar; 1 tablespoon camp coffee; 1/2 cup water; 1 cup milk; 1 teaspoon vanilla; 2 eggs; 1/4 teaspoon salt; 12 ounces brown sugar; 8 ounces butter; 6 ounces heavy cream

Submitted by mckeowbc

"Authentic Yorkshire style sticky toffee pudding"

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Ready In:: 45mins
Ingredients:: 14
Yields:: 2 9
Serves:: 16

ingredients

6 ounces chopped dates
³⁄₄ cup boiling water
1 teaspoon baking soda
2 cups flour
2 cups sugar
1 tablespoon camp coffee
¹⁄₂ cup water
1 cup milk
1 teaspoon vanilla
2 eggs
¹⁄₄ teaspoon salt
12 ounces brown sugar
8 ounces butter
6 ounces heavy cream

directions

Mix chopped dates, 3/4 cup boiling water and baking soda; set aside.
In medium saucepan, heat butter, 1/2 cup water and Camp Coffee.
Bring mixture to a boil and add to flour and sugar in a large mixing bowl. Mix well.
Add milk, eggs, vanilla and salt to bowl.
Drain water from date mixture and add date mixture to bowl.
Mix well and pour into two 9" round cake pans.
Bake at 375°F for 30 to 35 minutes. Toothpick should come out clean.
While cake is baking prepare toffee, bring brown sugar, 8 oz. butter and heavy cream to a boil in a saucepan for 1 minute.
After cake is done spread a small amount of toffee on cakes.
Broil cakes for 1 minute until bubbly, don't burn!.
Serve cakes warm.