STICKY TOFFEE PUDDING BARS

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This pudding is best served warm with a dollop of whipped cream, but day old pudding is great reheated in the microwave for a few seconds.

Makes 12 servings; Total time 1 1/4 hours

FOR THE PUDDING, SOAK:

8  OZ. pitted dates, finely chopped

1 tsp baking soda

1 cup boiling water

WHISK:

1 3/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp table salt

CREAM:

1 stick unsalted butter, softened

1 cup packed brown sugar

3 eggs

FOR THE SAUCE, COMBINE:

1 cup packed brown sugar

1/2 cup heavy cream

1 stick unsalted butter, diced

2 tsp minced orange zest

Prehat oven to 350F. Coat a 9×13 inch pan with softened butter.

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FOR THE PUDDING, SOAK dates and baking soda in boiling water until mixture  is room temperature. Puree dated and any residual liquid in a food processor; set aside.

WHISK together flour, baking powder, and salt in a small bowl.

CREAM 1 stick softened butter and 1 cup brown sugar in a bowl with a mixer on a medium speed until light and fluffy, about 5 minutes.

ADD eggs, one at a time, mixing well after each addition.

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BEAT flour mixture into butter mixture until combined. Add date mixture and mix on low speed until combined. Pour batter into prepared pan and smooth top.

BAKE pudding until a toothpick inserted in center comes out clean, 30 minutes

POKE holes all overt the top of the hot pudding with a fork.

FOR THE SAUCE , COMBINE 1 cup brown sugar, heavy cream, 1 stick diced butter, and zest in a saucepan; bring to a boil over medium high heat and boil 5 minutes. Pour hot sauce over war pudding.

 

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