Australian Sticky Toffee Pudding Recipe

Ingredients for Australian Sticky Toffee Pudding

• Dates
• Bicarbonate Of Soda
• Boiling Water
• 175g (1 1/2 sticks) unsalted butter, softened
• Soft Brown Sugar
• 3 large eggs
• Self Raising Flour
• Low Fat Whipping Cream
• Vanilla

How to Make Australian Sticky Toffee Pudding

1. Preheat oven to 180°C (350°F). Grease and flour a 20cm (8 inch) square baking tin.
2. In a large bowl, cream together the butter and sugars until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and spices.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the chopped dates.
7. Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. While the pudding is baking, prepare the toffee sauce:
9. In a saucepan, combine the butter, brown sugar, and cream. Bring to a simmer over medium heat, stirring constantly until the sugar is dissolved and the sauce is smooth.
10. Remove from heat and stir in the vanilla extract.
11. Once the pudding is baked, immediately prick the top with a fork all over.
12. Pour the warm toffee sauce evenly over the hot pudding.
13. Let the pudding stand for at least 10 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.