Sticky Date Pudding with Toffee Sauce

By Jacquie_H

Ingredients

• 200 g Pitted dates, chopped
• 1/2 teaspoon baking soda
• 275 ml boiling water
• 60 g softened butter
• 1/2 cup firmly packed dark brown sugar
• 2 teaspoons vanilla extract
• 2 tablespoon golden syrup
• 2 eggs
• 1 1/8 cups self raising flour, sifted.
• Toffee Sauce
• 75 g butter
• 2/3 cup firmly packed dark brown sugar
• 2 tablespoons golden syrup
• 1 teaspoon vanilla extract
• 2/3 cup cream

Details

Servings 8
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Place dates and baking soda into a bowl add the boiling water and set aside to cool at room temperature

Heat oven to 180 degrees Celcius. Lightly grease 8 muffin
pans.
Place butter, sugar and vanilla and syrup into a bowl and beat well until pale in colour.
Beat eggs in one at a time. Stir in flour. Lastly stir in cold date mixture.
Spoon pudding mix into prepared pans and bake for approximately 24mins or until inserted skewer comes out clean.
Cool pudding in tin before running a knife around sides to loosen, remove from pans.
Serve with a generous drizzle of sauce.


Toffee Sauce

Place all ingredients into a saucepan, bring to boil stirring
until the butter has melted and sugar has dissolved.
Pour into a jug.

Can be made several days ahead. Puddings wrapped in cling wrap will freeze up to three months.

Sauce thickens when cooled but serve warm.




Simmer 2-3 mins, stirring frequently.