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.