It was absolutely fantastic to visit
Rohan had real splash of a time and it was exciting and equally thrilling for him when he discovered that all the kids can speak in English and communication can be so easy.Staying in a country where communication is the biggest barrier,one cannot imagine how much of a relief it was to see everything clear and bold and not having to yell out for help in the supermarket.
I am always attracted to the array of journals that advertise food and the varieties of desserts in the book shops, so I had great fun in picking up a few gourmets journals that covered an arena of dishes from cross continents.My husband too surprisingly showed great interest in browsing through the bakery books that had promising recipes and he scoured through the supermarket aisle to gather all the equipment (As he prefers to call it) related to baking.
Although I was fascinated with baking at an early age but it was very much confined to baking few cookies and some sponge cakes.My baking trials and tribulations started taking its course only after an exposure to this fascinating continent.I was amazed with the varieties of dessert recipes and delectable combination of fruits and nuts that shaped a basic sponge into an healthy and fabulous dessert.
Sticky date cake is one of my favorite desserts. It is a very moist and scrumptious Australian dessert often served at parties.It is awesome when served on a chilly winter night drizzled with warm butterscotch sauce .I had made it once long back and my taste buds were glued to it since. While I was traveling I had a satisfying indulgence many a times and that revived my memories of once again opening a forgotten page of my cookbook. As a tribute to the great Australian land here is my humble contribution.
1 cup chopped pitted dates
1 teaspoon baking soda
40 grams butter
2/3 cup caster sugar
1 cup self raising flour
½ teaspoon ground mixed spice
1 cup soft brown sugar
3/4 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons butter
Add 1 cup of water to the pitted dates in a saucepan. Bring to the boil and remove from heat. Stir in soda and let it stand for 5 minutes. Cream butter and sugar till light and fluffy. Whisk eggs and stir in flour and spice. Gently mix the batter and stir the date until combined well. Preheat the oven to 180’C and grease a loaf tin or a muffin tray. Spread the mixture and bake for 40 to 50 mins until the skewers inserted comes out clean.
Meanwhile prepare the toffee sauce. Combine all the ingredients and stir on a low fire. Care should be taken not to boil the cream as the mixture may curdle. Simmer for 2 minutes and remove from the fire.
Drizzle and serve.
PS-U can reduce the quantity of the toffee sauce by keeping the ratio same.The sauce goes well with toasted waffles or ice creams.
An alternative to eggs can be made by substituting 2 tablespoon of Golden syrup and 1/3 cup milk.