Sticky Date Pudding by Julie Tanish

Sticky Date Pudding
 
1 1/2 cup dates chopped
1 cup hot water
100 gram unsalted butter
3/4 cup raw (brown) sugar
2 eggs
1 cup self raising flour
100 gram thick cream
 
Tofee sauce
 
150 gram butter 
1 cup cream
1 1/2 cup raw (brown) sugar
 
—–
 
Method – to make cake
 
Preheat oven 180 degrees c
Place the chopped dates and hot water in a bowl. leave it for 10 minutes.
Then blend using a mixie or food processor with butter, sugar. 
Make sure the mixture is thick and well done.
Add eggs and flour and process until combined. 
 
Coat baking tray with butter and pour the mixture into it. 
Bake for 30 to 40 minutes.
Test it with by inserting skewer.
Cool the tray for 10 minutes. Cut into square.
 
To make toffee sauce, place butter, cream and sugar in a saucepan over medium heat until the butter is melted.
Bring to boil and cook for five minutes.
Once the mixture is thickened leave it for cooling.
 
Method to make toffee sauce
 
Now pour the toffee sauce onto the cake pieces. Place cream or ice cream 
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