Australian Sticky Date Pudding
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.
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
1 1/4 c All purpose flour
1/2 ts Salt
1/2 ts Vanilla
1 3/4 ts Baking powder
1/2 c Butter
1/4 c Whipping cream
1/2 c Firm packed brown sugar PLUS
1 tbs Firm packed brown sugar
1/2 ts Vanilla
TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round baking pan
with sides at least 2 inches high, such as a spring form 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. Slowly 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
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