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sticky date pudding with toffee sauce




Source of Recipe


australian women's weekly


List of Ingredients




1 ½ cups (280g) chopped dates
1 ½ cups water
1 teaspoon vanilla essence
2 teaspoons bicarb of soda
90g low fat margarine
½ cup (95g) soft brown sugar
1 whole egg
1 egg white
1 cup (150g) wholemeal self raising flour, sifted
½ cup (60g) self raising flour, sifted

Sauce
¾ cup (185 mls) light evaporated milk
½ cup (95g) soft brown sugar
1 tablespoon low fat margarine
1 ½ teaspoon custard powder

Recipe



Preheat oven to 180°C. Lightly grease and line the base and sides of a 20 cm round cake tin.

In a small saucepan place the dates and 1 ½ cups (375 mls) water and bring to the boil. Reduce heat and simmer for 5 minutes or until soft. Stir in vanilla and bicarb of soda and set aside to cool to room temperature.

Beat the margarine and sugar with electric beaters until pale and creamy. Gradually add the eggs, beating well after each addition. Fold in the flours and the date mixture in 2 batches. Pour the mixture into prepared tin and bake for 50 minutes or until cooked through. Cool in the tin for 10 minutes before turning out.

In a small saucepan heat the evaporated milk, brown sugar and margarine until almost boiling. Combine the custard powder with 1 tsp of water until smooth, then gradually add to the sauce, stirring continually until sauce thickens. Serve warm with the pudding.