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Print this Recipe    Sticky Toffee Pudding 08

Australian Sticky Date Pudding
Yield: 10 Servings

1/2 cup butter, room temperature cut into eight pieces plus extra for pan
1 1/4 cup chopped pitted dates
1 tsp baking soda
1/4 cup granulated sugar
2 eggs
1 1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp vanilla
1 3/4 tsp baking powder

1/2 cup butter
1/4 cup whipping cream
1/2 cup firm packed brown sugar plus
1 Tbsp firm packed brown sugar
1/2 tsp vanilla

Preheat oven to 350 degrees F. Butter a 9-inch round baking pan
with sides at least 2 inches high, such as a springform pan. Place
the dates in a saucepan and cover with water (about 1-1/2 cups).
Bring to a boil, reduce to simmer and cook for 3 minutes. Add the
baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs
one at a time. Gently mix in the flour, salt and vanilla. Slowly
stir in the baking powder and 1/4 cup of the liquid from cooking
the dates, until the cake mixture resembles thick pancake batter.
Drain off remainder of date cooking liquid and discard. Stir in
the dates. Bake for 30 to 40 minutes, or until cooked in the
center.

Combine the butter, whipping cream, brown sugar and vanilla. Bring
to a boil; reduce to simmer, and cook for 3 minutes.

Drizzle some of the sauce over the cake as it is cooling. Serve
the rest of the sauce separately. Makes 10 servings

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