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home > recipes > pudding > australian sticky date pudding
Title: Australian Sticky Date Pudding Categories: Cake, Pudding Yield: 10 Servings 1/2 cup Butter, room temperature cut into eight pieces, plus extra to butter pan 1 1/4 cup Chopped pitted dates 1 tsp Baking soda 1/4 cup Granulated sugar 2 ea Eggs 1 1/4 cup All purpose flour 1/2 tsp Salt 1/2 tsp Vanilla 1 3/4 tsp Baking powder Caramel Sauce 1/2 cup Butter 1/4 cup Whipping cream 1/2 cup Firm packed brown sugar plus 1 Tbsp Firm packed brown sugar 1/2 tsp 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 with sides 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. 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. 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 Typos by Dorothy Flatman Notes: This is a fair facimile 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.

Australian Sticky Date Pudding


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keyword: australian
keyword: sticky
keyword: pudding
ethnicity: australian/south pacific
recipes for pudding
recipes by muzz
Email Address:
(posted January 14, 2005)

Title: Australian Sticky Date Pudding
Categories: Cake, Pudding
Yield: 10 Servings

1/2 cup Butter, room temperature cut into eight pieces, plus extra to butter pan
1 1/4 cup Chopped pitted dates
1 tsp Baking soda
1/4 cup Granulated sugar
2 ea Eggs
1 1/4 cup All purpose flour
1/2 tsp Salt
1/2 tsp Vanilla
1 3/4 tsp Baking powder

Caramel Sauce
1/2 cup Butter
1/4 cup Whipping cream
1/2 cup Firm packed brown sugar plus
1 Tbsp Firm packed brown sugar
1/2 tsp 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 with sides 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. 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.

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 Typos by Dorothy Flatman

Notes: This is a fair facimile 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.


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