Sticky Toffee Pudding (Cake)

A Wise Ancesteral Scottish Saying

The Kitchen Window View At

The Knitthole Bed and Breakfast

Laurie In Her Kitchen At

The Knotthole Bed and Breakfast

Sticky Toffee Pudding

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We were so lucky to be guests at The Knotthole Bed and Breakfast in Easton Washington and even luckier to sample Laurie's cooking. This is an old recipe from the Rothes Hotel in Scotland which is the homeland of Laurie's mother, Reita. I have tasted three different recipes and hands down this recipe is the ultimate absolute best! Thanks for another great recipe Laurie!

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Sticky Toffee Pudding

8 oz.chopped dates

1 teaspoon baking soda

3 oz. butter (6 Tablespoons)

5 oz. sugar

2 eggs

6 oz. self rising flour

1/2 teaspoon vanilla

2 teaspoons coffee essence

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Directions:
Place the dates in a bowl and pour 6 oz. (3/4 cup) boiling water over them. Add the baking soda, vanilla, and coffee essence. Stir and set aside.

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Grease an 8x8 pan (Laurie uses glass) and preheat oven to 350 degrees.

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In a large bowl, cream the butter and sugar with a hand held mixer until the mixture is light and fluffy. Gradually add beaten eggs a little at a time, beating well after each addition. Fold in flour in two lots, then fold in date mixture, including liquid. The mixture will look sloppy and lumpy. Pour into pan and bake 30 to 40 minutes.

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Toffee Sauce

6 oz. soft brown sugar

4 oz. butter

6 Tablespoons heavy cream

1/2 teaspoon vanilla

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Mix all ingredients in a pot on the stove. Bring to a boil and then simmer about 3 minutes. Using a toothpick, stick holes in the pudding and then pour some of the sauce over it. Put back in oven for a couple of minutes. Cut into squares, add vanilla ice cream and pour remaining sauce over the top.

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Can be made ahead of time and microwaved until warm but it must be served warm! If you have any leftovers, try to eat within two days as it doesn't seem to freeze very well.

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Approx. 12 servings. Thank you Laurie for another fabulous recipe and memory!!!