Australian Sticky Toffee Pudding Recipe

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Australian Sticky Toffee Pudding Recipe

 



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Australian Sticky Toffee Pudding

 

Ingredients

1 cup dates (180g) -- pitted and
1 chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 tbsp butter
1 cup soft brown sugar
2 eggs
1 1/2 cup self-raising flour-sifted
1 toffee sauce:
1 cup soft brown sugar
3/4 cup light whipping cream.
1/2 tsp vanilla
2 tbsp butter



 

Preparation

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.

Recipe By : Jill Dupleix

 

 

Servings: 6

 

 

 

 


 

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