Sticky Date Pudding with Toffee Sauce
Image by nettsu
sticky date pudding (via donna hay magazine)
2 1/2 cups (210g) chopped pitted dates
1 cup (250ml) boiling water
1 teaspoon bicarbonate of (baking) soda
100g butter, chopped
3/4 cup (135g) brown sugar
1 cup (150g) self-raising (self-rising) flour
150g butter (chopped)
1 cup single (pouring) cream
1 1/2 cups (265g) brown sugar
preheat oven to 180C (355F). Place the dates, water and bicarbonate of soda in a bowl and allow to stand for 5 minutes. Place the date mixture in the bowl of a food processor with the butter and sugar and process until just combined. Add the eggs and flour and process until just combined. Pour into a lightly greased tin lined with non-stick baking paper. Bake for 30-35 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes. Cut into squares.
To make toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted. Bring to the boil and cook for 5 minutes or until thickened slightly. Spoon over puddings and top with cream.
I feel like I’ve crossed over to the dark side making something from a donna hay magazine… was very very tasty though and probably very very bad for us
white surfaces and dodgy laptop are probably also enough to make me cry… seems the white balance on this is off… and yet on the laptop it looked fine.