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Sticky Date Pudding with Sticky Toffee Sauce

Servings: 8
This pudding is rich and indulgent and the perfect thing to eat on a cold winters night. The Toffee Sauce is very nice over ice cream also.

Sticky Date Pudding:
200g (7 ounces) pitted dates, finely chopped
1/3 cup boiling water
100g (1 stick/1/2 cup/4 ounces) butter, softened
1 cup caster sugar (superfine sugar)
2 eggs
1 1/2 cups plain flour (all-purpose flour)
1 1/2 teaspoons baking powder
1/4 cup milk

Toffee Sauce:
200g butter (2 sticks/1 cup/8 ounces)
1 cup heavy cream
1 2/3 cups brown sugar

Sticky Date Pudding:
Place dates and water in a bowl and set aside until the water is absorbed.

Preheat oven to 180 degrees C (350 degrees F).

Place butter and sugar in a bowl and beat until light and creamy. Gradually beat in the eggs. Sift in flour and baking powder, add milk and dates and combine. Spoon into a greased 20cm/8-inch round or square cake tin and bake 40 minutes or until a skewer inserted comes out clean.

Toffee Sauce:
Place cream, butter and sugar in a saucepan over a low heat and stir until butter is melted and sugar is dissolved. Increase heat to a rapid simmer for 5-8 minutes until thick. Cut the pudding into slices and pour over the warm toffee sauce.

Makes 8 servings.

Source: Family Recipe Book
Submitted By: Nino and Ali
Date: July 17, 2007