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Pudding: Coconut Pudding w/Rum Toffee




Source of Recipe


Ame


List of Ingredients




1 cup water
3/4 cup finely chopped dates
1 cup flaked coconut
1/4 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1-1/4 cups self-rising flour
1/2 teaspoon vanilla extract
Rum-Toffee Sauce (below)
1/4 cup chopped pecans



Recipe



Preheat oven to 350°F. Spray a 1-1/2 quart soufflé dish with non-stick vegetable spray. Cut a piece of aluminum foil to fit the top of the dish; grease with butter.

In a small saucepan, combine water, dates, and coconut; bring to a boil. Remove from heat; set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour, date mixture, and vanilla. Pour the batter into prepared soufflé dish; cover with prepared aluminum foil. Place in baking pan. Pour in boiling water to come halfway up the soufflé dish.

Bake for 2 hours or until a tester inserted in the center comes out clean. Cool on a wire rack for 5 minutes.

RUM-TOFFEE SAUCE

1 cup firmly packed brown sugar
6 tablespoons heavy cream
1/4 cup butter or margarine
1/2 teaspoon vanilla extract
3 tablespoons rum

In a small saucepan, combine brown sugar, cream, butter, vanilla, and rum; bring to a boil. Simmer for 3 minutes, until sugar dissolves.

Place wedges of Coconut Pudding into dessert dishes. Drizzle Rum-Toffee Sauce over the top; sprinkle with chopped pecans.

SERVES 6