Title: Sticky toffee puddings with pecan toffee sauc
 Categories: British, Puddings, Desserts
      Yield: 8 Servings
 
           PUDDING
      3 oz Butter
      5 oz Caster sugar
      2    Eggs
      6 oz Self Rising flour
      6 oz Dates
      6 oz Boiling water
      2 ts Coffee essence
    1/2 ts Vanilla essence
    3/4 ts Bicarb of soda
           Sauce
      6 oz Soft brown sugar
      4 oz Butter
      6 tb Double cream
      1 oz Chopped pecan nuts
 
  to serve chilled cream
  
  8- 6oz pudding basins oiled placed on swissroll tin
  
  gas 4 ,350f, 180c.
  
  chop dates into a bowl pour on the boiling water add vanilla, coffee
  essence, and bicarb, put to one side. in a large bowl cream
  butter,sugar, until light and fluffy add the eggs slowly lightly fold
  in the flour next fold in the date mix including the liquid be warned
  it will look very sloppy divide the mixture between the pudding
  basins cook for 25 mins remove from oven leave for 5 mins remove from
  the tins
  
  make the sauce combine all sauce ingredients in a saucepan heat until
  sugar has dissolved pour sauce over puddings place under grill for
  about 8 mins tops will be slightly crunchy and the sauce will be hot
  and bubbling serve the single cream gosh I am now ready to eat them,
  make a big batch and freeze some of another day
  
  I recommend delia's christmas book I have made some very yummy
  desserts from her books:} Cheryl English Email>>
  cheryl@keng.demon.co.uk