->Sticky Toffee Pudding 06 <-

1 1/2 cups stoned and chopped dates

1 tsp baking soda

150 ml boiling water

125g butter

3/4 cup sugar

2 eggs

1 heaped cup self-raising flour

In a bowl, sprinkle dates with soda and pour over the boiling water.

10 -

minutes. Beat butter and sugar until creamy. Add egg one at a

time, beating until light and fluffy. Stir in the flour and the

soaked dates with the water. Pour into a deep, well-greased and floured 20 cm cake tin or deep pie plate.

190 C for 30 - 35 minutes or until a skewer inserted into the centre of pudding comes out clean. Allow the pudding to stand in the tin while you prepare the sauce.

SAUCE

3 cups loosely packed brown sugar

75g butter

300 ml cream

1 tsp vanilla

Combine all the ingredients in a saucepan and stir over a medium

heat until the sugar is dissolved. Bring to the boil then the heat

down and gently simmer for 5 minutes. Pour a small amount of the

4 Tbs

the oven for a few minutes to allow the sauce to soak in and bubble

to a golden-brown colour. Serve with extra sauce and a generous

dollop of whipped cream.