Recipe - Australian Sticky Toffee Pudding

1 cup Dates (180g) pitted and
Chopped
1 teaspoon Bicarbonate of soda
1 cup Boiling water
2 tablespoon Butter
1 cup Soft brown sugar
2 Eggs
1 One half cup Selfraising floursifted
Toffee Sauce:
1 cup Soft brown sugar
Three fourths cup Light whipping cream.
One half teaspoon Vanilla
2 tablespoon Butter

Mix dates and baking soda in a heatproof 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 3040 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini