Australian Sticky Toffee Pudding

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, beating 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.