Australian Sticky Toffee Pudding Recipe

• 1 c. Dates (180g) -- pitted and Minced
• 1 tsp Bicarbonate of soda
• 1 c. Boiling water
• 2 Tbsp. Butter
• 1 c. Soft brown sugar
• 2 x Large eggs
• 1 1/2 c. Self-raising flour-sifted
• 1 c. Soft brown sugar
• 3/4 c. Light whipping cream.
• 1/2 tsp Vanilla
• 2 Tbsp. Butter

1. Mix dates and baking soda in a heat-proof bowl.
2. Pour boiling water on top and leave to stand.
3. Cream butter and sugar till pale, then add in Large eggs one at a time, heating well after each addition.
4. Gently mix in sifted flour, stir in the date mix, and pour into a lightly buttered 18cm or possibly 7" square or possibly round cake tin.
5. Bake in a preheated oven (180 C) for 30-40 min, till an inserted skewer comes clean.
6. Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five min.
7. Set aside till ready to serve, then quickly reheat when needed.
8. Cut pudding into squares and place each square in the centre of a hot dinner plate.
9. Pour warm toffee sauce over each square and serve with fresh cream.

dates, bicarbonate, boiling water, butter, brown sugar, eggs, brown sugar, light whipping cream, vanilla, butter

Taken from cookeatshare.com/recipes/australian-sticky-toffee-pudding-72066 (may not work)