Recipe: Australian Sticky Toffee Pudding

From: Nancy,.SanFran

Australian Sticky Toffee Pudding
Recipe By : Jill Dupleix
Serving Size : 6

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

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 center of a warm dinner plate. Pour hot toffee sauce over each square and serve with fresh cream.