Total Time
55mins
Prep 15 mins
Cook 40 mins

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)

Ingredients Nutrition

Directions

  1. Preheat oven to 350^F.
  2. Sift Flour and Baking Powder together.
  3. Put Dates, Soda and Vanilla in boiling water.
  4. Cream Butter and Sugar; beat in Egg and Flour/Baking powder mixture.
  5. (Very firm mixture) Blend in the Date mixture.
  6. Pour into a buttered 9 inch square baking pan.
  7. Bake until firm, about 40 minutes.
  8. Meanwhile, place all of the sauce ingredients into a pan and melt slowly.
  9. Boil for one minute.
  10. When the pudding is removed from the oven, pour some of the sauce over the top and place under the broiler until it bubbles.
  11. (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.
  12. Serve the pudding warm with the rest of the sauce.
Most Helpful

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!

Feingold Mom November 20, 2007

i had this at the whole foods market and i had to find the recipe it is a wow recipe i put pecans in the sauce and and 2 teaspoons instant coffee in the batter great stuff guys also i cooked in muffin pans sonce that was the way they had it at whole foods

Dienia B. December 13, 2005

Bloody marvelous!! Take Normaone's advice and make the extra amount of sauce. Had a worrying moment when I mixed the date mixture with the flour, etc as the mix turned purple!! Still, the finished item was the proper colour. If you hear a loud clanging sound as you make the sauce, don't be concerned, it's just the sound of you arteries clanging shut! A seriously naughty pudding.

Stuart Hemming April 23, 2003