Australian Sticky Date Pudding

Ready in 1 hour
5 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Australian Sticky Date Pudding"

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Try this Australian Sticky Date Pudding recipe, or contribute your own. "Sheet cake" and "Baked" are two tags used to describe Australian Sticky Date Pudding.

"This was great and a huge hit at our family get together. I doubled the recipe and cooked it in a greased baking dish and tripled the sauce!!!"


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1 tb brown sugar; Firm packed
1/2 c Butter
1 1/4 c dates; Chopped pitted
1/2 c Butter; room temperature, Plus extra to butter pan
1 ts Baking soda
1/4 c Whipping cream
1/2 ts Vanilla
2 Eggs
1 3/4 ts Baking Powder
1/2 ts Vanilla
1/2 ts Salt
1/2 c brown sugar; Firm packed, PLUS
1/4 c Granulated sugar
1 1/4 c All purpose flour

Original recipe makes 1



This Australian recipe, a very moist cake, not what wed call a pudding, has taken Down Under by storm. youll 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 Source: Oregonian FoodDay 1995 Typos by Dorothy Flatman Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:00:52 -0500 From: (S.Pickell)

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This was great and a huge hit at our family get together. I doubled the recipe and cooked it in a greased baking dish and tripled the sauce!!!
Konieczka 3 years ago

Works every time fantastic
Sherib71 3 years ago

Really nice and easy to make
chrisneason 4 years ago

My family loved this so much now we will never buy the Sarah lee one from the super market
KForbes 4 years ago

Great. Loved it, can't wait to make it again
Kerryn88 4 years ago

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