Prep 3 hrs
Cook 2 hrs
This is really a cake not a pudding. This recipe has many variations. Here cream, butter and sugar give it irresistible, gooey and rich topping.
- 1 teaspoon baking soda
- 1 (8 ounce) boxchopped dates
- 2 cups boiling water
- 2⁄3 cup heavy cream
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup firmly packed brown sugar
- 1⁄2 cup butter
- 1 1⁄2 cups granulated sugar
- 2 large eggs
- 3 1⁄2 cups self-rising flour
- Sprinkle baking soda over chopped dates in a bowl.
- Cover with boiling water and cool for 1 hour.
- Prepare toffee by heating heavy cream in a saucepan and set aside.
- Heat ½ cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring.
- Remove from heat, stir in cream and set aside.
- Heat oven to 350 degrees.
- Grease a 13x9-inch baking pan.
- Beat ½ cup butter and sugar in a mixer bowl until fluffy.
- Add eggs and beat 1 minute.
- Alternately beat in self-rising flour and date mixture, beginning and ending with flour.
- Pour into prepared pan.
- Bake for 45 minutes.
- Cool in pan for 1 hour.
- Pour toffee over cake in pan.
This turned out beautifully and how convenient to be able to bake it in a 9x13 pan, instead of steam in small individual pans like other recipes. I recommend making a double batch of sauce so you have plenty to pour over the cake. There is a restaurant here that specializes in this dessert and I had gone to get a serving many times - at $6.50 a plate - we could not tell the difference!
I haven't made your recipe yet, but I've been puzzled to see too many cake-like Sticky T P's on recipe websites, with sauce served separately. The deeelicious pudding I know is like yours: the caramelly syrup is poured over the pudding when it comes out of the oven. Yours, therefore, is the Real McCoy. But let me add: there are variations. It's just that the recipe where you pour the sauce over the pud is the most scrumtious!!