Title: The undy arms hotel sticky toffee pudding
 Categories: Desserts
      Yield: 12 Servings
 
MMMMM--------------------------PUDDING-------------------------------
    1/2 c  Butter
      2 c  Berry sugar
      2    Eggs
      3 c  Flour
      8 oz Dates
      1 ts Baking soda
      2 c  Boiling water

MMMMM---------------------------SAUCE--------------------------------
      1 c  Butter
  2 3/4 c  Brown sugar
      1 pt Whipping cream
 
  Pudding.
  
  Cream butter and sugar until white and fluffy.  Beat in eggs
  gradually. Fold in flour.  In a separate bowl pour the boiling water
  over the dates and soda.  When water is absorbed add other
  ingredients and cream mixture. Bake in 9" x 13" cake pan in moderate
  hot oven (350 F) for 40 minutes.
  
  Sauce.
  
  Mix all ingredients and bring to a boil.  Poke holes in top of cake
  and pour half of mixture over top, allowing sauce to soak into cake.
  Brown under grill before serving. Keep remaining sauce hot and spoon
  onto still warm pieces of cake cut into 3" squares. Top with whipped
  cream.
  
  Recipe collected by Bernie Jurasek from the Undy Arms Hotel in
  Scotland and shared with Pat Busst circa 1986. Typed by Jack Busst,
  Calgary, Alberta. 94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73