Australian sticky date pudding

1 Servings

Ingredients

Quantity Ingredient
½ cup Butter, room temperature cut into eight pieces
Plus extra to butter pan
1¼ cup Chopped pitted dates
1 teaspoon Baking soda
¼ cup Granulated sugar
2 eaches Eggs
1¼ cup All purpose flour
½ teaspoon Salt
½ teaspoon Vanilla
1¾ teaspoon Baking powder
½ cup Butter
¼ cup Whipping cream
½ cup Firm packed brown sugar PLUS
1 tablespoon Firm packed brown sugar
½ teaspoon Vanilla

Directions

CARAMEL SAUCE

This Australian recipe, a very moist cake, not what we'd call a pudding, has taken Down Under by storm. you'll find it on restaurant and dinner party menus across that country. This version was printed recently by the New York times. TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round baking pan withsides at least 2 inches high, such as a springform pan.

Place the dates in a saucepan and cover with water (about 1-½ cups).

Bring to a boil, reduce to simmer and cook for 3 minutes. Add the baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs one at a time. Gently mix in the flour, salt and vanilla. Stowly stir in the baking powder and ¼ cup of the liquid from cooking the dates, until the cake mixture resembles thick pancake batter. Drain off remainder of date cooking liquid and discard. Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

TO PREPARE CARAMEL SAUCE: Combine the butter, whipping cream, brown sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3 minutes.

TO SERVE: Drizzle some of the sauce over the cake as it is cooling.

Serve the rest of the sauce separately.

Makes 10 servings

Per Serving:

Calories: 384 (4% protein, 47% carbohydrate, 50% fat) Protein: 4 grams

Fat: 22 grams

Cholesterol: 100 mg

Carbohydrate: 46 grams

Sodium: 441 mg

Exchanges: 1 fruit, 1-½ starch, 4-½ fat Source: Oregonian FoodDay 1995

Typos by Dorothy Flatman

Related recipes