Sticky Toffee Pudding

This is Dick's favorite dessert of all time, and the recipe comes from the horse's mouth: from the Pudding Club in England.

STICKY TOFFEE PUDDING

4 oz butter, softened

6 oz brown sugar

4 eggs

8 oz flour

1 tbsp, scant. Baking powder

1 tsp banking soda

8 oz madjoul dates, chopped

2 tsp coffee

1 cup boiling water

Preheat the over to 350F.

Cream butter and sugar. Add eggs one at a time until well incorporated. If starts to curdle, add a little flour. Sift flour and soda together, then fold into the creamed mixture. Add the remaining ingredients and mix thoroughly. Batter will be very soft. Pour into an 8" non-stick cake pan and bake 1½ hours. Serve with butterscotch sauce.

BUTTERSCOTCH SAUCE

2 oz butter

5 oz brown sugar

1 tbsp. Lyle's golden syrup

5 oz evaporated milk

Melt butter, then add sugar and syrup and stir until dissolved. Pour in the milk, turn up the heat and whisk until boiling.