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Recipe Name: Australian Sticky Date Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Cup(s) Butter, room temperature
cut into eight pieces
Plus extra to butter pan
1 1/4 Cup(s) Chopped pitted dates
1 Teaspoon(s) Baking soda
1/4 Cup(s) Granulated Sugar
2 Eggs
1 1/4 Cup(s) All purpose flour
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Vanilla
1 3/4 Teaspoon(s) Baking Powder
1/2 Cup(s) Butter
1/4 Cup(s) Whipping cream
1/2 Cup(s) Firm packed brown sugar PLUS
1 Tablespoon(s) Firm packed brown sugar
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 Posted to
MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:00:52 -0500 From:
netdir@cyberspc.mb.ca (S.Pickell)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3852
Calories From Fat: 1918
Total Fat: 218g
Cholesterol: 941.6mg
Sodium: 3507.3mg
Potassium: 2037.5mg
Carbohydrates: 462.8g
Fiber: 22g
Sugar: 312.4g
Protein: 37.5g


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