Recipe by SVSOUZA
From the Food Network. This is the best dang pudding and the butterscotch sauce alone is TO DIE FOR. It's very sweet, so if you like your desserts extra sinful, this is for you!
Top Review by Tisme
This was a wonderful Pudding.
I only made one change to the sauce, I had no brandy on hand so used Bailey's instead, and this made for a very rich and decadent sauce.
Everything else I had on hand in the pantry, which was fantastic no having to run around a buy anything.
A lovely pudding which the family loved.
Thanks SVSOUZA for posting.
- 12 ounces dates, pitted and roughly chopped
- 2 1⁄2 cups water
- 2 teaspoons baking soda
- 3 1⁄4 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 8 tablespoons unsalted butter, softened and cut into pieces
- 1 2⁄3 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1⁄4 cups light brown sugar
- 7 tablespoons unsalted butter
- 1 cup half-and-half
- 1 teaspoon brandy
- 1⁄4 teaspoon vanilla extract
- 1 cup cold heavy cream (optional)
Directions See How It's Made
- Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
- Combine the dates and water in a high sided saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up quite a bit), and set aside.
- In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
- Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
- When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.