Old Fashioned Date Pudding
Old Fashioned Date Pudding features a date cake with a rich, sticky sauce that separates to the bottom while cooking. Serve warm with the sticky sauce poured over top and a dollop of whipped cream. One whiff or bite will take you back to Grandma's kitchen.
Servings: 8 people
- 1 1/2 cups water
- 1 cup brown sugar
- 3 Tablespoons butter
- 1 teaspoon vanilla
- 1 cup sugar
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup chopped dates (seeds removed)
- 1/2 cup milk
- 1/2 cup chopped nuts (optional)
Spray a 9 x 5 inch pan (bread pan) with nonstick cooking spray. Preheat oven to 300 degrees F.
For the sauce, boil together water, brown sugar and butter for 3 minutes in a small saucepan; add vanilla and take off heat to slightly cool while putting together pudding.
In a mixing bowl, combine sugar, flour, baking powder, and salt; add milk, chopped dates and vanilla. Mix together until a thick, sticky batter forms.
Spread pudding cake mixture into prepared bread pan; pour sauce over batter.
Bake for approximately 1 hour. If the center still looks wet after an hour, continue to cook 5 to 10 minutes until the center is set. The cake will be sticky, and the sauce layer will move to the bottom.
Serve warm or cold, topped with the sauce from the bottom of the pan. Dollop with whipped cream if desired.
Notes About Sticky Date Pudding Cake:
- This sticky date pudding has two parts - a fudge-like cake layer and a sticky butterscotch sauce that falls to the bottom.
- To serve, spoon the butterscotch sauce from the bottom of the pan over top the date cake. Homemade whipped cream is the perfect complement.
- Swap margarine for butter if needed or desired.
- This old fashioned date pudding cake calls for 1 cup chopped dates, but you can add a little more if desired. Try a heaping cup!
- Either buy the dates pre-chopped or chop your own, but be sure to remove the seeds while chopping.
- This date pudding recipe takes about an hour in the oven, but if the center looks wet and not completely cooked, leave it in the oven for 5 to 10 more minutes until it matches the rest of the cake. However, you don't want to overcook this dessert. it is supposed to be sticky - just not wet.
- We love old fashioned desserts. Try Grandma's Cherry Fluff, Apple Pudding Cake, and Rhubarb Cake.
Calories: 407kcal | Carbohydrates: 80g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 452mg | Potassium: 222mg | Fiber: 3g | Sugar: 64g | Vitamin A: 156IU | Calcium: 116mg | Iron: 1mg