Servings: 8
Ingredients:
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
Instructions:
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