Australian Sticky Toffee Pudding
Ingredients
- 1 cup dates (180g) -- pitted and chopped
- 1 tsp bicarbonate of soda
- 1 cup boiling water
- 2 TBSP butter
- 1 cup soft brown sugar (150 g)
- 2 eggs.
- 1 1/2 cups self-raising flour (180 g) -- sifted
- Toffee Sauce:
- 1 cup soft brown sugar (150 g)
- 3/4 cup light whipping cream.
- 1/2 tsp vanilla
- 2 TBSP butter
Instructions
- Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top
- and leave to stand. Cream butter and sugar until pale, then add eggs one
- at a time, heating well after each addition. Gently fold in sifted flour,
- stir in the date mixture, and pour into a lightly buttered 18cm or 7"
- square or round cake tin. Bake in a preheated oven (180 C) for 30-40
- minutes, until an inserted skewer comes clean.
- Combine sugar, cream, vanilla essence and butter in a saucepan, bring to
- the boil, stirring, and simmer for five minutes. Set aside until ready to
- serve, then quickly reheat when needed. Cut pudding into squares and place
- each square in the centre of a warm dinner plate. Pour hot toffee sauce
- over each square and serve with fresh cream.
