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Australian Sticky Date Pudding Recipe | |
Australian Dessert | |
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Ingredients:
1= c Butter, room temperature -cut into eight pieces 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 Plus extra to butter pan 1 < c Chopped pitted dates 1 ts Baking soda 1 < c All purpose flour = ts Salt 1= ts Vanilla 1 >4 ts Baking powder
Directions:
This Australian recipe, a very moist cake, not what we'd call apudding, 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
MMMMM
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