Australian Sticky Toffee Pudding

Australian Sticky Toffee Pudding, a australian recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.

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

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.