Sticky toffee pudding

10 servings Cooking: 40 mins
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By Food24 November 03 2009
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Ingredients (20)

250.00 ml brown sugar — soft
190.00 ml butter
150.00 ml dates — soft, finely chopped
15.00 ml Bicarbonate of soda
125.00 ml dried fruitcake mix
1.00 eggs — extra-large
5.00 ml vanilla — essence
400.00 ml flour — cake
5.00 ml Baking powder
300.00 ml water
30.00 ml brandy
1.00 bananas
2.00 ml salt
100.00 g pecan nuts — finely chopped
250.00 ml sugar
100.00 ml water
300.00 ml cream
100.00 ml lemon juice — fresh
1.00 lemon — peel
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Preheat oven to 170 ºC and grease a 32 x 25 cm ovenproof dish with butter or non-stick cooking spray. Cream the butter and sugar until light and creamy. Add the egg and vanilla essence and beat well. Sieve the cake flour and baking powder over the top. Place the dates and water in a small saucepan and heat until boiling, then simmer for 1-2 minutes. Remove from the heat and add the bicarbonate of soda, stirring well. Add the cake mix, brandy, banana, salt and chopped nuts. Add to the flour mixture and mix well. Pour into the prepared dish and bake for 40 minutes until done. Meanwhile, prepare the sauce: Heat the sugar and water over low heat until sugar dissolves. Bring to the boil and cook, stirring constantly, until the mixture turns a caramel colour. Add the cream (be careful, it’ll splatter). Add the lemon juice and brandy or Van der Hum and pour the boiling sauce over the pudding as soon as it comes out of the oven. This pudding freezes well.
Serves 10-12.

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