Sticky Toffee and Date Pudding

This recipes was shared by a Kiwi and British-Expat WWOOF Host family as a part of Kelsey's fieldwork in Central Otago. The recipe was selected because it was a favourite of the family's.

Ingredidents

Sponge:

2 oz butter (50g)
6 oz castor sugar (150g)
7½ oz flour (188g)
1 tsp baking powder
1 egg (beaten)
6 oz stoned dates (150g)
½ pint boiling water
1 tsp bicarb of soda (baking soda)
1 tsp vanilla extract

Topping:

7½ oz brown sugar
4½ oz butter
3 tbsp cream
1 lime to squeeze on top (optional)

Directions

Preheat over 150°C / 300°F.
Par boil water and pour on dates, bicarb and vanilla to liquidize.
Cream together butter and sugar.
Add flour and baking powder, mixing it alternating with the beaten egg, using a knife and cutting it in. When mixture resembles breadcrumbs, pour in liquidized mixture from Step 2. Mix well with a wooden spoon. Texture should be very sloppy.
Pour into greased dish (approx. 8” x 12”) and bake for 45 minutes.
Boil topping ingredients together on stove and pour over cooked pud.
Squeeze lime over top, if desired.