The nights are getting cold around here and tomorrow night we are entertaining. That means a hearty roast dinner, wine and a sweet dessert by the fire....
This will hit the spot!
Why don't you give it a go this weekend?! Go on......It's......
Donna Hays sticky date pudding!!
1 ½ cup (210g) chopped pitted dates
1 cup (250ml) boiling water
1 teaspoon bicarbonate of soda
100g butter, chopped
¾ cup (135g) brown sugar
2 eggs
1 cup (150g) self-raising (self-rising) flour
double (thick) cream
toffee sauce
150g butter, chopped
1 cup (250ml) single (pouring) cream
1 ½ cup (265g) brown sugar
Preheat oven to 180ºC (355ºF).
So, put the dates, water and bicarbonate of soda in a bowl and allow to stand for 5 minutes.
Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined. Add the eggs and flour and process until just combined. Pour into a lightly greased 26cm x 16cm tin lined with non-stick baking paper.
Bake for 30–35 minutes or until cooked when tested with a skewer.
Cool in the tin for 10 minutes. Cut into squares.
To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted. Bring to the boil and cook for 5 minutes or until thickened slightly. Spoon over puddings and top with cream. Serves 6.
Image and recipe taken from Donna Hay website wew.donnahay.com.au
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