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chronicler

Oh I love this recipe! I goof up all the time in reading the directions too! I will remember your mistake and try not to do the same thing. I just don't know where to begin! So many great things to eat!

Ana

Sounds sinfully delicious! Not reading the recipes carefully is also something I do far too often. Sometimes, the end results are worth the lack of attention though.

Niki

I loved reading this entry. Sticky toffee (or date) pudding with caramel sauce is a firm favourite in Australia, especially during cold, grey Melbourne winters. I think Jill Dupleix, the Aussie expat now cookery editor of The Time in London has the best recipe. I recommended it to Clothilde at Chocolate & Zucchini when she was looking for a good recipe too:
http://chocolateandzucchini.com/archives/2004/04/apricot_sticky_toffee_pudding.php

Australian Sticky Toffee Pudding Recipe
Ingredients
1 cup dates (180g) -- pitted and chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 tbsp butter
1 cup soft brown sugar
2 eggs
1 1/2 cup self-raising flour-sifted

Toffee sauce:
1 cup soft brown sugar
3/4 cup light whipping cream.
1/2 tsp vanilla
2 tbsp butter

Directions

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.
Recipe By : Jill Dupleix
Servings: 6 servings


Carolyn

It looks very good. Toffee sounds good always!

Jennifer

Ah, the trials and tribulations of recipe goof-ups! I'm glad though that you got the cake made and the entry up in time for SHF (I'm ALWAYS a little late and I know the theme ingredient months in advance!) because this looks and sounds fantastic!

Thanks so much for joining in this month and sharing this glorious recipe!

Liz

chronicler,
I feel your pain. There are way too many things to try. I have a million things marked out to try, and yet I still buy more magazines and cook books. Best of luck! :o)

Ana,
This mistake was much the same. There was not any draw back that I could find from having added the extra butter. It was still darn good. Especially in the middle where most of the caramel sauce soaked in.

Niki,
Thanks for the recipe! I will certainly add this to the list of puddings to try. I have attempt number two sitting on my counter right now, but once that's been posted on the site and eaten, this one will be next.

Carolyn,
It's fast becoming one of my favorites as well. I think that might be bad.

Jennifer,
That's too funny! I also find that while there's lot's of advance notice I'm always running around at the last minute trying to get it together. In this instance at least, all ended well. I'm going to try be more prepared, but in all honesty, it probably won't happen.
:o)



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