Recipe by KateL
Entered for safe-keeping. From “Super Food Ideas”, September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream — containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert.
Top Review by Sydney Mike
Really, really enjoyed making and serving this pudding, though I had to do without the alcohol since my other half is a long-time AA member. Still, your date pudding was wonderfully tasty and a great addition to the holiday table! Many thanks for sharing the recipe! [Made and reviewed in Please Review My Recipe]
- 250 g pitted dried dates (8.8 oz.)
- 1 1⁄4 cups cold water
- 1 teaspoon bicarbonate of soda or 1 teaspoon baking soda
- 125 g butter, chopped (4.4 oz.)
- 1 cup firmly packed brown sugar
- 3 eggs
- 1 1⁄2 cups self-raising flour (or 1 cup and 2 Tbsp. flour and 2 tsp. baking powder and 3/4 tsp. salt)
- 100 g dark chocolate, finely chopped (3.5 oz.)
- double cream, to serve (whipping cream, whipped, or beaten mascarpone to form a thick sauce)
- 3⁄4 cup firmly packed brown sugar
- 1 cup cream
- 75 g butter, chopped (2.65 oz. or 16 tsp.)
- 1 tablespoon whiskey (optional)
Directions See How It's Made
- PREPARE PUDDING:.
- Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
- Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
- Stir in bicarbonate of soda. Stand for 15 minutes.
- Process date mixture until almost smooth.
- Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
- Beat in eggs, one at a time.
- Stir in flour, chocolate, and date mixture.
- Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
- PREPARE SAUCE:.
- Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
- Increase heat to medium-high. Bring to a boil.
- Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
- Stir in whisky (if using).
- Serve cake with sauce and cream.