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
Academics have tracked the existence of recipes far back into the distant past, certainly as far back as pharonic Egypt, and quite possibly further than that. In practice though, in the main part, these early records were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to academics are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius created a few scripts describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main course and desserts, something we still use today. Aspicius also recounts how the chefs of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as basil, fennel and parsley. As our culinary historical trip moves to more modern times we find two interesting books published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of food on the menus of the upper classes of that time. In the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new tastes prompted a torrent in books on cookery, most of which are kept safe in private libraries. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Australian Sticky Date Pudding recipe.
