CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668d6a3b   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: English Sticky Toffee Pudding   
    Categories: Puddings, Beer, Desserts, Fruits, Dairy   
         Yield: 9 servings   
       
   MMMMM--------------------------PUDDING-------------------------------   
         1 c  Guinness Extra Stout beer   
         1 ts Baking soda   
        10 lg Pitted dates   
         2 c  Flour   
         2 ts Ground cinnamon   
         1 ts Baking powder   
         1 ts Fresh grated nutmeg   
       1/2 ts Kosher salt   
         1 c  + 2 tb sugar   
         6 tb Unsalted butter; softened, +   
              - more   
     1 1/2 ts Vanilla extract   
         3 lg Eggs   
      
   MMMMM------------------------TOFFEE SAUCE-----------------------------   
         1 c  Packed light brown sugar   
        16 tb Unsalted butter   
         1    Vanilla bean; split   
              - lengthwise, seeds scraped   
              - and reserved   
       1/2 c  Heavy cream   
         1 tb Fresh lemon juice   
       1/4 ts Kosher salt   
       
     MAKE THE PUDDING: Set oven @ 350ºF/175ºC.   
        
     Boil beer in a 1 qt. saucepan. Stir in baking soda and   
     dates; let cool. Transfer to a food processor; purée   
     until smooth. Whisk flour, cinnamon, baking powder,   
     nutmeg, and salt in a bowl. Using a stand mixer fitted   
     with a whisk, beat sugar, butter, and vanilla until   
     fluffy. Add eggs one at a time, beating well after each   
     addition. With the motor running, slowly add dry   
     ingredients, alternating with reserved date mixture,   
     until a smooth batter forms; pour into a greased 9" x   
     13" baking dish. Bake until a toothpick inserted into   
     the pudding comes out clean, about 30 minutes.   
        
     MAKE THE SAUCE: Simmer sugar, butter, and vanilla bean   
     and seeds in a 4 qt. saucepan over medium until sugar is   
     dissolved, about 5 minutes. Remove from heat; stir in   
     cream, lemon juice, and salt. Strain sauce; let cool.   
     Cut pudding into squares; drizzle with sauce.   
        
     By: Rose Levy Beranbaum   
        
     Yield: serves 8-10   
        
     RECIPE FROM: https://www.saveur.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Chips are just edible spoons   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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