i know it is spring time in northern hemsphere but fall is here in Australia. Therefore, i would like to share this recipe with whoever likes warm dessert. We have searched for this recipe on Internet and cookbooks and finally decided that THIS Irish style from the Elmwood hotel is the best. We only sue this recipe now whenever we are craving for a slice of sticky date pudding. i believe that i have cut done the sweetness in the sauce... YUMMY!

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Sticky Toffee Pudding
(Elmwood hotel, Irish style)

This delightful toffee pudding can be found on the menus of many fine restaurants throughout the Lake District. The recipe is easy to make. Be sure to serve it warm out of the oven.

unsalted butter for baking dish
1 cup & 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
7 tablespoons unsalted butter
3/4 cup granulated sugar
1 egg, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1-1/4 cup boiling water
2 tablespoons packed brown sugar
4 tablespoons heavy cream
whipped cream for topping or ice cream

Heat the oven to 175C (350° F). Butter an 8x6" baking dish.
(** i use an 8" round cake tin.)

Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. Chop the dates fine; toss with 1 tablespoon flour in a small bowl.

Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture.

Add dates, baking soda and vanilla to the 1 1/4 cups boiling water, stirring to combine; add to batter, beating until well blended. Pour batter into a prepared baking dish; bake until set and well browned on top, 35-40 minutes. Remove from oven to wire rack.

Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top is bubbly, about 1 minute. Serve warm.
(** i tend to just use enough sauce to cover the pudding for "bubbling" and reserve the rest for pouring...)