LITTLE STICKY TOFFEE PUDDINGS WITH PECAN TOFF

      Title: LITTLE STICKY TOFFEE PUDDINGS WITH PECAN TOFF
  Categories: Puddings, Desserts, Holidays, Publication
       Yield: 8 Servings
  
 MMMMM------------------------FOR PUDDINGS-----------------------------
       3 oz Butter, at room temp
       5 oz Caster sugar
       2    Eggs, beaten
       6 oz Dates, chopped
       6 fl ;boiling water
     1/2 ts Vanilla
       2 ts Coffee essence(I would skip)
     3/4 ts Baking soda
 
 MMMMM-----------------------FOR THE SAUCE----------------------------
       6 oz Brown sugar
       4 oz Butter
       6 tb Double cream
       1 oz Pecans, chopped
  
   Preheat oven to 350~ F.  You will need eight 6 oz metal pudding
   basins or eight 3 inch ramekin dishes, lightly oiled with vegetable
   oil. A swiss roll tin and a baking sheet.
   
   Begin by putting the chopped dates in a bowl and pouring boiling
   water over them.  Then add vanilla, coffee essence and baking soda.
   Put to one side. Next in a large mixing bowl cream butter and sugar
   together, beating (preferrably with an electric hand whisk) until
   mixture is pale, light and fluffy.  Now gradually add beaten eggs a
   little at a time, beating well after each addition.  After that,
   carefully and lightly fold in the sifted flour using a metal spoon,
   then fold in date mixture including liquid. The mixture will look
   sloppy, but don't worry. That is perfectly correct and the slackness
   of the mixture is what makes the pudding so light. Now divide the
   mixture equally between the eight containers. Place them on a baking
   tray and bake in the centre of the oven for 25 minutes.
   
   Using a palette knife, slide it around each pudding and turn it out.
   If they have risen too high, you may have to cut a slice of the top
   so that they can sit evenly on the plate. Now place the puddings on a
   shallow, swiss roll type pan.
   
   Next, make the sauce by combining all the ingredients in a saucepan
   and heating very gently until sugar has melted and all the crystals
   dissolved.
   
   To serve puddings: Pre-heat broiler to its highest setting, and pour
   the sauce evenly over the puddings. Place the pan under the broiler
   so the tops are about 5 inches from the heat. Knock off any nuts on
   top to prevent them browning.  Let the puddings heat through for 8
   minutes. The tops will become brown and slightly crunchy and the
   sauce will be hot and bubbling. Serve with chilled pouring cream.
   
   Note:  After freezing, defrost, pour hot sauce over and reheat.
   
   From Delia Smith's Christmas 1990 published by BBC books
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