Sticky Date Pudding with Toffee Sauce

Another recipe which has been calling me from the pages o a beautiful Donna Hay magazine. I was never a fan of dates until I moved to Australia and find them a good substitute in cakes with little sugar. This recipe both easy to make and delicious worked well and would be perfect on  cold gloomy day (not that I get many of those in Perth!).


Deliciously moist and light this sponge with it's sweet dates and creamy butterscotch sauce was heaven on the lips!!

The Recipe - Donna Hay's Sticky Date Pudding wit Toffee Sauce
210g chopped fresh dates (i used dried ones)
250ml boiling water
1 ts bicarb of soda
100g butter, chopped
130g brown sugar (i used 100g)
2 eggs
150g self raising flour, sifted
icing sugar for dusting
for the sauce
150g butter, chopped
250ml single cream
260g brown sugar

The Method

1. Preheat the oven to 180 degrees. Place the dates, boiling water and bicarb in a bowl and set aside for 5 minutes.
2. Place the date mixture, butter and sugar in owl and beat until well combined. Add the egg and flour and beat until just combined.
3. Pour the mixture into 6 lightly greased ramekins. bake for 25 minutes or until cooked.
4. For the sauce, place the butter, cream and sugar in a pan over a medium heat and stir until the sugar has dissolved. Bring to the boiled and cook for 8-10 minutes or until slightly thickened.
5. Dust the puddings with icing sugar and serve with the toffee sauce.

Absolutely scrummy, can't wait to cook this again :)