STICKY DATE PUDDING

FB: Cape Breton Cook Book

Margaret Ann

subheading: STICKY DATE PUDDING:

1 ¾ Cup dates (pitted) (435 ml)

2 Cup water (500 ml)

1 ½ Tsp baking soda (7.5 ml)

6 Tbsp unsalted butter (softened) (90 ml)(85

gm)

1 Cup sugar (250 ml)

3 eggs

2 Cup all - purpose flour (500 ml)

½ Tsp baking powder (2 ml)

½ Tsp ground ginger (2 ml)

½ Tsp salt (2 ml)

subheading: TOFFEE SAUCE:

¾ Cup unsalted butter (185 ml)

1 ¼ Cup brown sugar (packed) (310 ml)

1 Cup whipping cream (250 ml)

½ Tsp vanilla extract (optional) (2 ml)

1 fl oz dark rum (optional) (30 ml)

Preheat oven to 350°F (180 °C). Grease a bunt

pan. Half-fill a larger baking pan with hot

water.

Directions at facebook.com

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