*  Exported from  MasterCook II  *
 
                      Australian Sticky Toffee Pudding
 
 Recipe By     : Jill Dupleix
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           dates (180g) -- pitted and chopped
    1      teaspoon      bicarbonate of soda
    1      cup           boiling water
    2      tablespoons   butter
    1      cup           soft brown sugar   (150 g)
    2                    eggs.
    1 1/2  cups          self-raising flour   (180 g) -- sifted
                         Toffee Sauce:
    1      cup           soft brown sugar   (150 g)
      3/4  cup           light whipping cream.
      1/2  teaspoon      vanilla
    2      tablespoons   butter
 
 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.
 
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