Australian sticky date pudding
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Australian sticky date pudding
  Australian    Pudding    Bakery  
Last updated 6/12/2012 1:05:28 AM. Recipe ID 30456. Report a problem with this recipe.
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      Title: Australian sticky date pudding
 Categories: Bakery, Sheet cake, Typed
      Yield: 1 Servings
 
    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

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
 
  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
  




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Recipe ID 30456 (Apr 03, 2005)

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