|
|
Cooking Recipes
/
Cakes
/
Australian Sticky Date Pudding
|
| |
| |
Australian Sticky Date Pudding |
|
|
| Ingredients: |
- 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 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 Tbs Firm packed brown sugar
- 1/2 tsp Vanilla
|
| Directions: |
- 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
|
|
|
| |
|
|
|
|
