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serves/makes:
ready in:
1-2 hrs
3 reviews
2 comments
ingredients
1/2 cup butter, room temperature cut into eight pieces plus extra to butter
pan
1 1/4 cup chopped pitted dates
1 teaspoon baking soda
1/4 cup granulated sugar
2 each eggs
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 3/4 teaspoon baking powder
CARAMEL SAUCE
1/2 cup butter
1/4 cup whipping cream
1/2 cup firm packed brown sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon firm packed brown sugar
1/2 teaspoon vanilla extract
directions
CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round baking pan with sides at least 2 inches high, such as a springform pan. Alternately, bake in muffin tins for individual puddings.
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 center.
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.
Recipe Source: Oregonian FoodDay
cook's notes
This is a fair facsimile of what we know as Sticky Date Pudding ~ it was in vogue some years ago - we in OZ did eat it as a pudding after the main course - or any time - it is so good that any excuse would do to 'pig out' on it. :):)
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.
added by
muzzie
nutrition data for australian sticky date pudding
368 calories, 22 grams fat, 42 grams carbohydrates, 4 grams protein per serving.
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reviews & comments for australian sticky date pudding
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Margaret REVIEW:
July 16, 2009Ate this for the first time, made by an Australian. Wonderful. Have already served to family and it a YUMMMM! for all. Will add mor liquid next time, because I like it super moist.
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Jeanni REVIEW:
June 15, 2009this is by far one of the best desserts you can make. I have made it several times and everyone loves it and asks for the recipe...even guys!
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IslandMeg REVIEW:
April 28, 2009This was a wonderful recipe. I have made it several times and also passed it on. A lot of positive comments each time. It is nice and light but still a classic tasting Sticky Date Pudding. I found it very easy to make. I did use slightly more dates - about 2 cups. Otherwise, exactly as stated. Excellent recipe.
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Summer June 30, 2006
Just use cream and brown sugar only but no butter or anything. Should turn into just a paste but when you do heat it, it can melt into a liquid.
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Jess June 20, 2006
Does anyone know how to make a firm butterscotch/caramel sauce that will hold its' own shape on the top of a cake and melt when heated? It has the texture of a paste that you can scoop or shape to place on top.
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