Angel posted 12-14-98 1:18 AM
Australian Sticky Toffee Pudding
1 cup dates, pitted and chopped
1 teaspoon carb soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar
2 eggs
1 1/2 cups self-raising flour
1 cup soft brown sugar
3/4 cup light whipping cream
1/2 teaspoon vanilla essence
2 tblespoons butter
Fresh cream, extra, for serving
Preheat oven to 350*F.
Lightly butter a 7" square, cake tin.
Pudding:
Mix dates and carb soda together, pour the boiling water over and allow to stand.
Cream butter and sugar until pale.
Add eggs, 1 at a time, beating well after each addition.
Gently fold in the sifted S.R. flour.
Stir in the date mixture. Pour the mixture into the prepared cake tin. Bake for 30 to 40 minutes, or until a skewer, inserted in the centre, comes out clean.
Toffee Sauce:
Combine sugar, light whipping cream, vanilla, and butter in a saucepan. Bring to the boil, and stirring, simmer for 5 minutes.
Set aside until ready to serve, then quickly reheat when needed.
Cut pudding into squares, place a piece onto heated dinner plates, top with the hot toffee sauce, and serve with the extra fresh cream.