Recipe by Normaone
This recipe is a Christmas tradition in our house. It is comfort food and was given to me by a dear friend of mine who is the most wonderful chef I know. The entire dessert can be made in advance and even frozen--keeping the sauce separate from the cake. Reheat before serving. I hope you enjoy it as much as we have. (Usually, I at least double the sauce)
Top Review by Feingold Mom
This was so amazing! I would double to sauce to have enough. Also, I baked mine in an 8 inch round casserole/souffle dish (because it was all I had) and it was the perfect size. I then poured some of the sauce on top and let it sit for about 20 minutes while we ate dinner. That was the perfect amount of time to let the sauce absorb. We then scooped it out and added more sauce. RAVE REVIEW!
- 2 ounces butter
- 6 ounces granulated sugar
- 1 egg
- 8 ounces self rising flour
- 1 teaspoon baking powder
- 6 ounces chopped dates
- 10 ounces boiling water
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 7 1⁄2 ounces brown sugar
- 4 1⁄2 ounces butter
- 5 ounces whipping cream
Directions See How It's Made
- Preheat oven to 350^F.
- Sift Flour and Baking Powder together.
- Put Dates, Soda and Vanilla in boiling water.
- Cream Butter and Sugar; beat in Egg and Flour/Baking powder mixture.
- (Very firm mixture) Blend in the Date mixture.
- Pour into a buttered 9 inch square baking pan.
- Bake until firm, about 40 minutes.
- Meanwhile, place all of the sauce ingredients into a pan and melt slowly.
- Boil for one minute.
- When the pudding is removed from the oven, pour some of the sauce over the top and place under the broiler until it bubbles.
- (I like to poke a few holes in the pudding first to allow some of the sauce to make its way inside) Be careful not to burn.
- Serve the pudding warm with the rest of the sauce.