Australian Sticky Toffee Pudding Cake
|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
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.
|-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.