Desserts Pudding: Sticky Toffee Pudding 07 by Recipe Cottage

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	Sticky Toffee Pudding 07

		Sticky Date Pudding All measures are Australian 3 cups (500g) dates chopped 90g butter 3/4 cup brown sugar, firmly packed 3/4 cup water 1 T brown malt vinegar 2 eggs lightly beaten 1 T brandy 2 cups plain flour 1/2 cup self raising flour 1 t bicarbonate of soda 1 t ground cinnamon 1 t mixed spice 1/2 cup milk Grease pudding steamer (8 cup capacity). Combine dates, butter, sugar and water in pan, stir over heat without boiling until butter is melted and sugar dissolved; bring to boil, reduce heat, simmer, uncovered, 5 mins. Stir in vinegar; cool to room temp. Stir eggs and brandy into date mixture, then stir in sifted dry ingredients and milk in 2 batches. Spoon mixture into prepared steamer, cover steamer with greased foil, secure with string or lid. Place steamer in large pan with enough boiling water to come halfway up side of steamer; boil covered about 2 1/2 hours. Replenish water when necessary. Serve pudding warm with custard or cream. Serves 8 - 10. NOTE: 1 cup = 250 ml 1 T = 20 ml