1/2 cup butter, room temperature cut into e, ight pieces
1 plus extra to butter pan
1 1/4 cup chopped pitted dates
1 tsp baking soda
1/4 cup granulated sugar
2 each 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 tbsp 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
Source: Oregonian FoodDay 1995
Typos by Dorothy Flatman
Servings: 1 servings
Australian Sticky Date Pudding Recipe brought to you by Recipe Ideas
Categories: Australian; Dessert; Fruit
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into the distant past, certainly as far into history as the early Egyptians, and maybe even further. Interesting though that is, sadly, these early records were just very basic pictorial instructions for food preparation.
In fact, the oldest recipe found, according to historians is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the chefs of Roman times made use of many spices, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Later on, there were two interesting cookery books which were published in the 1300s : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that is served today, but rather accounts of the types of food cooked for the rich and wealthy people of that time. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as basil and rosemary. These new culinary innovations prompted an eruption in books on cooking, the majority of which are now in private cookery archives. By the time we get to the 20th century, cookery publications are increasing in popularity mostly as a result of higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Australian Sticky Date Pudding recipe.
