Sticky Date Nut Pudding Dessert With Caramel or Toffee Sauce
- Ready In:
- 35mins
- Ingredients:
- 18
- Yields:
-
1 bowl
- Serves:
- 8
ingredients
- 1 cup chopped pitted dates
- 1 teaspoon baking soda
- 1 tablespoon butter
- 1 cup boiling water
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 3⁄4 cup chopped pecans or 3/4 cup walnuts
- 1 (8 ounce) container Cool Whip Topping
-
Caramel Sauce
- 1 cup brown sugar
- 2 cups water
- 1⁄2 cup butter or 1/2 cup margarine
- cornstarch or flour, to thicken
-
Toffee Sauce
- 1 cup soft brown sugar
- 3⁄4 cup whipping cream
- 1 teaspoon vanilla
- 2 tablespoons butter
directions
- Pre-heat oven to 350°F.
- Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
- In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
- Combine the cake batter with date mixture and mix well.
- Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
- Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
- For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
- For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
- Cut the cooled cake into very small square pieces.
- In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!
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