Sticky Date Pudding with Toffee Sauce

Ingredients

  • 2 1/2 cups (210g) chopped pitted dates
  • 1 cup (250ml) boiling water
  • 1 teaspoon bicarbonate of soda
  • 100g butter, chopped
  • 3/4 cup (135g) brown sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 150g butter, chopped
  • 1 cup cream
  • 1 1/2 cups (265g) brown sugar

Method

  1. Preheat oven to 180C (355F).
  2. Place the dates, water and bicarbonate of soda in a bowl and allow to stand for 5 minutes.
  3. Place the date mixture in the bowl of a food processor with the butter and sugar and process until just combined.
  4. Add the eggs and flour and process until just combined.
  5. Pour into a lightly greased tin lined with non-stick baking paper.
  6. Bake for 30-35 minutes or until cooked when tested with a skewer.
  7. Cool in the tin for 10 minutes. Cut into squares.
  8. To make toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted.
  9. Bring to the boil and cook for 5 minutes or until thickened slightly.
  10. Spoon over puddings and top with extra cream.