Australian Sticky Date Pudding

Title:
Australian Sticky Date Pudding

Yield:
1 Servings

Categories:
Bakery,
Sheet
cake,
Typed




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    Eggs


 1 1/4 c  All purpose flour


   1/2 ts Salt


   1/2 ts Vanilla


 1 3/4 ts Baking powder





-------------------------------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





 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


   Posted to MM-Recipes Digest V3 #266


 


   Date: Sat, 28 Sep 1996 07:00:52 -0500


 


   From: netdir@cyberspc.mb.ca (S.Pickell)