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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Traditional sticky pudding from Hunter's Head Tavern in Upperville, VA. Great for the holidays! Ingredients:
1/4 cup unsalted butter, at room temperature (plus more for the pan) |
1 1/2 cups sifted all-purpose flour |
1 1/2 cups chopped pitted dates (about 6 oz.) |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon sea salt |
1 cup sugar |
1 teaspoon vanilla extract |
2 large eggs |
1 1/4 cups packed light brown sugar |
1/2 cup heavy cream |
1/4 cup unsalted butter |
1 teaspoon brandy |
1/2 teaspoon vanilla extract |
whipped cream (or vanilla ice cream) |
Directions:
1. Preheat oven to 350 degrees. Butter and flour a 6 cup Bundt pan, or 6 one cup Bundt pan molds.
2. Bring dates and 1 1/4 cups water to boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside to cool.
3. Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into pan (molds).
4. Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. Can be made one day ahead. Cover and let stand at room temperature.
5. Sauce: Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy and vanilla. Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
6. Cut cake into wedges. Serve warm with sauce and whipped (or ice) cream.
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