Australian Sticky Toffee Pudding Cake
Lissa Coffey
| INGREDIENTS: |
| 1 3/4 cups dates, pitted and chopped 1 teaspoon baking soda approx. 1 1/2 cups boiling water 1/4 Cup + 1 Tablespoon cup butter 3/4 cup white sugar 2 eggs 1 1/8 cup self-rising flour Caramel Sauce Topping: 3/4 cup packed brown sugar 2/3 cup evaporated milk 1 teaspoon vanilla extract
If you are vegan, substitute 1/2 cup of plain soy yogurt for the eggs, and use margarine instead of butter. |
| INSTRUCTIONS: |
| -Preheat oven to 350 degrees F (175 degrees C) -In a small bowl, combine the dates and baking soda. Pour boiling water over the dates just to cover them. -Cream 1/4 cup plus 1 tablespoon of the butter with the white flour until light. Beat in the eggs and mix well. -Add the flour, and the date mixture (including the water) to the egg mixture and fold to combine. -Pour the batter into an 8 inch round baking pan. -Bake at 350 degrees F 30-40 minutes. -Let cool. Slice and serve with warm caramel sauce. To make the caramel sauce: In a small saucepan combine the brown sugar, evaporated milk, and vanilla. Cook over medium heat and bring to a boil. Turn down heat and simmer 5 minutes, stirring occasionally. |