Australian sticky date pudding
Yield: 1 Servings
Ingredients:
- 1/2 c Butter room temperature -cut into eight pieces Plus extra to butter pan
- 1 1/4 c Chopped pitted dates
- 1 ts Baking soda
- 1/4 c Granulated sugar
- 2 ea Eggs
- 1 1/4 c All purpose flour
- 1/2 ts Salt
- 1/2 ts Vanilla
- 1 3/4 ts Baking powder MMMMM-----------------------CARAMEL SAUCE----------------------------
- 1/2 c Butter
- 1/4 c Whipping cream
- 1/2 c Firm packed brown sugar PLUS
- 1 tb Firm packed brown sugar
- 1/2 ts Vanilla
Instructions:
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 1-1/2 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 1/4 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 1-1/2 starch 4-1/2 fat Source: Oregonian FoodDay 1995 Typos by Dorothy Flatman
