Sticky Toffee Pudding!!

This recipe was acquired by my friend, Susan Vaughan, from a hotel in the Lake District of England. I'd give you the name of the hotel but it is supposed to be a secret recipe and I don't want to get Susan in trouble. Email me if you really want it!

I've adjusted the recipe to include US measurements and made a few other minor changes. It is a NO-fail, perfect holiday desert!

Sticky Toffee Pudding for 8 or 10

Line the base and all 4 sides of a largish loaf pan with Pam and then some parchment paper. Preheat oven to 350 degrees.
1/4 lb (1 stick of butter) Beat until fluffy.
Add slightly less than one cup of granulated sugar
Then, little by little, beat in:
3 beaten eggs.

Fold in 1 cup and 3 TBS of self rising flour (Don't have self rising flour? Use regular plus 1 1/2 tsp baking powder and 1/4 tsp salt).
Separately, cover 8 oz of stone chopped dates with 1 cup boiling water mixed with 1 tsp each of baking soda and vanilla and 1 TBS of Camel Coffee. If you don't have the Camel Coffee, a coffee extract or 1 TBS instant coffee mixed with equal measure of water, will work just fine.
Fold in the date mixture to the egg, sugar, butter, flour mixture to form a sloppy batter. Pour in to prepared tin and bake for one hour.
TEST IT IS SET and then remove from the oven. This part can be frozen and/or made a day or 2 in advance.

Slice the loaf and put each piece in a deeper type plate or shallow bowl.
Make the toffee sauce by combining in a small saucepan:

1 1/4 cups brown sugar, 4 oz soft butter and 8 TBS of heavy cream. Bring to a boil.

Then pour some of the sauce over each slice. Then, either microwave for 30 seconds or flash under the broiler. Add a small bit more of the heavy cream to the top and serve.

This is a very rich dish. But is so delish!