MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sticky Toffee Pudding
Categories: Fruits, Pudding, Dairy, Booze
Yield: 15 Servings

2 c Dates (12 oz); coarse chopped
2 1/2 c Water
2 ts Baking soda
1/2 c Butter; softened
1 2/3 c Sugar
4 lg Eggs; room temperature
2 ts Vanilla extract
3 1/4 c A-P flour
2 ts Baking powder

MMMMM---------------------BUTTERSCOTCH SAUCE--------------------------
7 tb Butter; in cubes
2 1/4 c Brown sugar; packed
1 c Half & half cream
1 tb Brandy
1/4 ts Vanilla extract
Whipped cream (optional)

Set oven @ 350?F/175?C.

In a small saucepan, combine dates and water; bring to a boil.
Remove from heat; stir in baking soda. Cool to lukewarm.

In a large bowl, cream butter and sugar until light and fluffy, 5
to 7 minutes. Add eggs, 1 at a time, beating well after each
addition. Beat in vanilla. In another bowl, mix flour and baking
powder; gradually add to creamed mixture. Stir in date mixture.

Transfer to a greased 13x9" baking pan. Bake until a toothpick
inserted in center comes out clean, 50 to 60 minutes. Cool slightly
in pan on a wire rack.

Meanwhile, in a small saucepan, melt butter; add brown sugar and
half-and-half. Bring to a boil over medium heat, stirring
constantly. Remove from heat. Stir in brandy and vanilla. Serve
sauce warm with warm cake. If desired, top cake with whipped cream.

Recipe by Agnes Ward, Stratford, Ontario

Recipe FROM: https://www.tasteofhome.com

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