Title: Sticky Date Pudding
Categories: Desserts
Yield: 10 servings

1 c Butter; (2 sticks) divided
-plus extra to prepare pan
8 oz Pitted dates; chopped
1 ts Baking soda
5 tb Granulated sugar
2 Eggs
1 1/4 c All-purpose flour
1/2 ts Salt
1 ts Vanilla; divided
1 3/4 tb Baking powder
1/4 c Heavy cream
1/2 c Plus
1 tb Packed brown sugar
Whipped cream; optional

Preheat oven to 350 degrees. Butter a 9-inch, high-sided baking pan. Place
dates in a saucepan; cover with water. Bring to a boil, reduce to a simmer
and cook for 3 minutes. Add baking soda and set aside. In a bowl, beat 1/2
cup butter with sugar until fluffy. Beat in eggs, one at a time. Gently
fold in flour, salt and 1/2 teaspoon vanilla. Slowly stir in baking powder
and 1/4 cup of date cooking liquid; cake mixture should resemble thick
pancake batter. Stir in drained dates. (Discard remaining date cooking
liquid.) Bake for 30 to 40 minutes or until cooked in the center.
Meanwhile, make the sauce by combining remaining 1/2 cup butter, heavy
cream, brown sugar and remaining 1/2 teaspoon vanilla. Bring to a boil,
reduce to a simmer and cook for 3 minutes. To serve, drizzle some of the
sauce over the cake as it is cooling. Serve the rest of the sauce
separately. Garnish with whipped cream. Yield: 10 servings.

Recipe by: St. Louis Post-Dispatch 1/1/95

Posted to JEWISH-FOOD digest by Nancy Berry on Feb
04, 1999, converted by MM_Buster v2.0l.