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Australian Sticky Date Pudding - Ny Times

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Australian Nytimes

Nytimes mag Pudding

Restaurant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 c Butter, room temperature

-cut into eight pieces

Plus extra to butter pan

1 1/4 c Chopped pitted dates

1 t 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

-----CARAMEL SAUCE-----

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 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

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1971 Calories (kcal); 124g Total Fat; (54% calories from fat);

18g Protein; 219g Carbohydrate; 704mg Cholesterol; 4255mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 11 Fruit; 23

1/2 Fat; 3 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0