Recipe by Mole
This recipe was given to me by an English coworker, and it is unbelievable! Would make a great dessert for a holiday dinner. It's called a pudding, however, this is a moist cake with a caramel topping (the sticky part). You'll find that the caramel recipe alone is great, and could be used for many different things.
Top Review by rmwalker48
We LOVED this and it's become our favorite cake. However, I followed the recipe to a T and used a 8"X8" pan. Set the timer for 30 min as directed. It actually was done in 20 min. If using this size pan, make sure you check it in 20 min. Mine would have been burnt had I not Done that.
- 59.16 ml butter
- 177.44 ml dark brown sugar
- 1 egg
- 236.59 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 236.59 ml boiling water
- 177.44 ml pitted dates
- 4.92 ml vanilla extract
- 177.44 ml brown sugar
- 88.74 ml butter
- 118.29 ml cream
Directions See How It's Made
- Directions for Pudding:.
- Preheat oven to 350 degrees.
- Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).
- Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.
- While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).
- Add the egg and beat until combined and smooth. Add the flour.
- Stir in soaked date mixture and mix until combined.
- Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.
- Directions for sauce:.
- Melt butter in saucepan.
- Add brown sugar and cream, bring to a boil.
- Boil for 2-3 mins until texture is slightly fudgy and velvety.
- Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.
- The more sauce you use, the stickier the wicket!