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                     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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