Title: Australian sticky toffee pudding
 Categories: Desserts
      Yield: 6 Servings
 
      1 c  Dates (180g) --  pitted and
           Chopped
      1 ts Bicarbonate of soda
      1 c  Boiling water
      2 tb Butter
      1 c  Soft brown sugar
      2    Eggs
  1 1/2 c  Self-raising flour-sifted
           Toffee Sauce:
      1 c  Soft brown sugar
    3/4 c  Light whipping cream.
    1/2 ts Vanilla
      2 tb Butter
 
  Mix dates and baking soda in a heat-proof bowl. Pour boiling water on
  top and leave to stand. Cream butter and sugar until pale, then add
  eggs one at a time, heating well after each addition. Gently fold in
  sifted flour, stir in the date mixture, and pour into a lightly
  buttered 18cm or 7" square or round cake tin. Bake in a preheated
  oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.
  Combine sugar, cream, vanilla essence and butter in a saucepan, bring
  to the boil, stirring, and simmer for five minutes. Set aside until
  ready to serve, then quickly reheat when needed. Cut pudding into
  squares and place each square in the centre of a warm dinner plate.
  Pour hot toffee sauce over each square and serve with fresh cream.