I vowed that I would never ever ever divulge this recipe. It was "gifted" to me by my dear Australian friend, Jodie. It's been my signature dessert for many years...it was like a hidden treasure that was mine all mine.
Then several years ago, it started popping up on bistro menus, in specialty food shops and online....other bloggers who found this holy grail of a recipe began sharing it with the world. Suddenly, it was no longer my secret.
I was asked to make this for Chick's birthday last week. So my gift to her and to the rest of the blogging world is my (Jodie's) classic pudding.
For those of you not familiar with what a British/Australian Pudding is....think moist spongy cake, typically lathered with some sort of sweet gooey sauce (don't think Jello Pudding).
Enjoy!
Stacy
Sticky Date Pudding with Carmel Sauce
(Cake)
1 1/4 cup chopped pitted dates
2 cups water
1 teaspoon baking soda
1/2 cup butter, cut into 8 pieces
1/4 cup sugar
2 eggs
1 1/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon vanilla
(Sauce)
1 cup brown sugar
1 cup heavy cream
Directions:
Preheat oven to 350. Butter 9 inch round baking pan.Place dates in a saucepan and cover with water. Bring to a boil and cook, stirring frequently until dates breakdown and become a sauce, about 10-15 minutes (please note; you may have to add more water).
In a bowl mix cream the butter and sugar together, then add eggs. Gently mix in the flour, salt baking powder and vanilla. Add date mixture to the flour mix and stir together (your mix should resemble the consistency of pancake batter).
Bake cake for 20 minutes then drizzle 2 tablespoons of sauce on top and bake for another 10-15 minutes or until center is cooked.
(Sauce) Melt butter is small sauce pan and add brown sugar and cream. Bring to a boil, reduce to simmer.
Serve cake warm in thick slices with a generous amount of sauce on top.
Jodie, Jackson and Greg - Melbourne, Australia 1997
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