Australian Sticky Date Pudding Recipe

Ingredients

• 1 teaspoon butter
• 8 ounces dates, chopped
• 2 cups water
• 1 teaspoon baking soda
• 1/2 cup butter, room temperature
• 5 tablespoons granulated sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 3/4 tablespoons baking powder
• 1/2 cup butter
• 1/2 cup heavy cream
• 1/2 cup brown sugar, packed
• 1/2 teaspoon vanilla
• 1 cup heavy cream, whipped

Instructions

1. Butter a 9-inch round or square baking pan with 1 teaspoon of butter.
2. Place 8 ounces of chopped dates in a saucepan, cover with 2 cups of water, and bring to a boil. Reduce the heat and simmer for 3 minutes. Stir in 1 teaspoon of baking soda, and then set aside.
3. In a mixing bowl, cream together 1/2 cup of room temperature butter, 5 tablespoons of granulated sugar, and 2 eggs, adding them one at a time, mixing well after each addition.
4. Gently fold in 1 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of vanilla extract. Slowly stir in 1 3/4 tablespoons of baking powder along with 1/2 cup of the date cooking liquid, until the mixture resembles a thick pancake batter.
5. Discard any remaining cooking liquid and gently stir in the softened dates.
6. Pour the batter into the prepared baking pan and bake at 350 degrees Fahrenheit for 30-40 minutes, or until the center is cooked through.
7. For the sauce, combine 1/2 cup of butter, 1/2 cup of heavy cream, 1/2 cup of packed brown sugar, and 1/2 teaspoon of vanilla in a medium saucepan. Bring to a boil, then reduce heat and simmer for 3 minutes.
8. Drizzle some of the sauce over the cake as it cools, serving the remainder separately. Garnish with whipped cream, and for a lighter option, Cool Whip can also be used.