AUSTRALIAN STICKY TOFFEE PUDDING

Australian Sticky Toffee Pudding image

Provided by Poppy

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup dates, pitted and chopped (180g)
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar (150 g)
2 eggs
1 1/2 cups self-raising flour, sifted (180 g)
1 cup soft brown sugar (150 g)
3/4 cup low-fat whipping cream
1/2 teaspoon vanilla
2 tablespoons butter

Steps:

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, beating 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.