Good Morning New Orleans / NOLA Flavor

Sticky Toffee Pudding

by Chef Matt Murphy from The Irish House

Pudding:

1/4 cup butter
1 cups sugar
1 cups flour
1 tsp baking powder
1 tsp baking soda
1 eggs
1/2 QT chopped dates
1 cups boiling water

Topping:

4 tbl butter
4 tbl  cream
4 tbl brown sugar
1 tsp vanilla

-Cream butter and sugar

-Add flour and baking powder

-Beat in eggs

-Sprinkle baking soda and flour over dates and cover with boiling water

-Add the batter to the dates

-Coat a hotel pan with cooking spray and pour in mixture

-Bake for 25 Min. on high fan finish on low fan until fully cooked

-Melt ingredients for sauce together

-When pudding is done, douse it with the sauce and let cool overnight before cutting. Servings should be 2.5″ square.

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