MMMMM----- Recipe via Meal-Master (tm) v8.04

     Title: Australian Sticky Date Pudding
Categories: Bakery, Sheet cake, Typed
     Yield: 1 servings

   1/2 c  Butter, room temperature
          -cut into eight pieces
          Plus extra to butter pan
 1 1/4 c  Chopped pitted dates
     1 ts Baking soda
   1/4 c  Granulated sugar
     2 ea Eggs
 1 1/4 c  All purpose flour
   1/2 ts Salt
   1/2 ts Vanilla
 1 3/4 ts Baking powder

MMMMM-----------------------CARAMEL SAUCE----------------------------
   1/2 c  Butter
   1/4 c  Whipping cream
   1/2 c  Firm packed brown sugar PLUS
     1 tb Firm packed brown sugar
   1/2 ts Vanilla

 This Australian recipe, a very moist cake, not what we'd call a
 pudding, has taken Down Under by storm. you'll find it on restaurant
 and dinner party menus across that country. This version was printed
 recently by the New York times.

 TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round
 baking pan withsides at least 2 inches high, such as a springform pan.

 Place the dates in a saucepan and cover with water (about 1-1/2 cups).
 Bring to a boil, reduce to simmer and cook for 3 minutes. Add the
 baking soda (the mixture will foam) and set aside.

 In a bowl, cream the cut up butter, sugar and eggs, adding the eggs
 one at a time. Gently mix in the flour, salt and vanilla. Stowly stir
 in the baking powder and 1/4 cup of the liquid from cooking the
 dates, until the cake mixture resembles thick pancake batter. Drain
 off remainder of date cooking liquid and discard. Stir in the dates.

 Bake for 30 to 40 minutes, or until cooked in the center.

 TO PREPARE CARAMEL SAUCE: Combine the butter, whipping cream, brown
 sugar and vanilla. Bring to a boil; reduce to 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.

 Makes 10 servings

 Per Serving:
   Calories: 384 (4% protein, 47% carbohydrate, 50% fat)
   Protein: 4 grams
   Fat: 22 grams
   Cholesterol: 100 mg
   Carbohydrate: 46 grams
   Sodium: 441 mg
   Exchanges: 1 fruit, 1-1/2 starch, 4-1/2 fat

 Source: Oregonian FoodDay 1995
   Typos by Dorothy Flatman

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