Free Recipe Sticky Date Pudding 2
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Sticky Date Pudding 2 Recipe
1 c Butter; (2 sticks) divided
-plus extra to prepare pan
8 oz Pitted dates; chopped
1 ts Baking soda
5 tb Granulated sugar
2 Eggs
1-1/4 c All-purpose flour
1/2 ts Salt
1 ts Vanilla; divided
1-3/4 tb Baking powder
1/4 c Heavy cream
1/2 c Plus
1 tb Packed brown sugar
Whipped cream; optional
Sticky Date Pudding 2 Preparation
Preheat oven to 350 degrees. Butter a 9-inch, high-sided baking pan. Place dates in a saucepan; cover with water. Bring to a boil, reduce to a simmer and cook for 3 minutes. Add baking soda and set aside. In a bowl, beat 1/2 cup butter with sugar until fluffy. Beat in eggs, one at a time. Gently fold in flour, salt and 1/2 teaspoon vanilla. Slowly stir in baking powder and 1/4 cup of date cooking liquid; cake mixture should resemble thick pancake batter. Stir in drained dates. (Discard remaining date cooking liquid.) Bake for 30 to 40 minutes or until cooked in the center. Meanwhile, make the sauce by combining remaining 1/2 cup butter, heavy cream, brown sugar and remaining 1/2 teaspoon vanilla. Bring to a boil, reduce to a 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. Garnish with whipped cream. Yield: 10 servings. Recipe by: St. Louis Post-Dispatch 1/1/95 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 04, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 10
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