Sticky Date Pudding
I am Australian and agree it is the BEST dessert ever! Why not try to make it??
1 ½ cups of dates
1 cup of Water
2 eggs, beaten
1 tsp Bicarb Soda
1 1/2 cups of Self Raising Flower
2/3 cup of Castor Sugar
3 tblsp chopped walnuts or pecan nuts
Simmer dates in saucepan with water, until it becomes a thick paste.
Remove from heat, add soda, stand for 5 minutes.
Cream butter and sugar, beat in eggs one at a time.
Spoon in to a greased pan and bake in pre-heated moderate oven fro 50 minutes.
Stand for 10 minutes before turning onto a wire rack.
Serve warm with butterscotch sauce or custard.
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 ea Eggs
1 1/4 c All purpose flour
1/2 ts Salt
1/2 ts Vanilla
1 3/4 ts Baking powder
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
TO SERVE: Drizzle some of the sauce over the cake as it is cooling.
Serve the rest of the sauce separately.
Makes 10 servings
Calories: 384 (4% protein, 47% carbohydrate, 50% fat)
Protein: 4 grams
Fat: 22 grams
Cholesterol: 100 mg
Carbohydrate: 46 grams
Sodium: 441 mg
All right, I had never had this before but I read an article by Nancy Silverton in the Times about easy great Christmas desserts and she had a sticky toffee pudding recipe. Well, I made it for our annual Christmas dessert buffet party and it was to die for! I made it three more times over the holidays for family and friends and everyone loved it. You might look in her cookbooks or try a search on the Times website (you might have to pay to retrieve it though).
What you want to get is called Sticky Toffee Pudding sold at specialty stores (Gelsons & Whole Foods) in the freezer section. There is a single guy who makes it in Santa Monica and sells it to local tea shops and restaurants and promotes it at the Farmer's Market. But you can get a whole tray and bring it home. Yes, it has dates. It is beyond fabulous. Warm it in the microwave and scoop some ice cream on it. It was recently part of a FoodNetwork special but it IS made and sold here in Los Angeles.
This isn't what you're talking about but worth mentioning anyway -- especially given all the La Brea bakery discussion. Nancy Silverton makes a "date pudding" -- about the size and shape of a corn muffin -- that is available in her shop next to Campanile. At least last time I looked. (There's also a recipe for the pudding in one of her cookbooks.) They're drenched in a kind of buttery/carmel syrup, and if you like anything in that taste range, you'll love these... Amazing!