Australian Sticky Toffee Pudding  

Ingredients :

1 cup Dates (180g) -- pitted and
Chopped
1 tsp Bicarbonate of soda
1 cup Boiling water
2 tbl Butter
1 cup Soft brown sugar
2 x Eggs
1 1/2 cup Self-raising flour-sifted
Toffee Sauce:
1 cup Soft brown sugar
3/4 cup Light whipping cream.
1/2 tsp Vanilla
2 tbl Butter

Method :

* 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.