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STICKY TOFFEE PUDDING

4 tablespoons butter, room temperature
3/4 cups granulated sugar
2 cups flour
1 teaspoon baking powder
1 egg, lightly beaten
3/4 cup pitted dates
1 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla

3 tablespoons butter
5 tablespoons brown sugar
2 tablespoons heavy cream

Soften the butter in a large mixing bowl, then add the sugar; cream
them until pale and light. Sift the flour and baking powder onto
a plate. Beat the egg with a little flour, into the creamed mixture.
Continue beating for a few minutes before mixing in the rest of
the flour. Flour the dates lightly and chop finely. Put into a bowl
and pour the boiling water over them. Mix in the baking soda and
the vanilla. Gradually blend this mixture into the batter, mixing
in well. Transfer to an 11-by-7-inch, lightly greased cake pan,
spreading out evenly. Bake in a 350-degree oven for 40 minutes.

To make the toffee sauce, melt the butter in a small saucepan and
add the sugar and the cream. Simmer gently for 3 minutes. Cut the
hot pudding into squares and cover with the sauce. Place under a
hot broiler until it bubbles. Take care, as it burns easily. Serve
at once.

6 to 8 servings

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