Dawson community recipes: Sticky Date Pudding with Whiskey Sauce by Margaret Black

Ingredients:

Cake

2 1/2  cup of dried dates, pitted and roughly chopped

2 1/2 cups boiling water

1 1/2 teaspoons baking soda

1/2 cup of melted butter (cooled)

3/4 cup sugar

2 tablespoons brown sugar

2 large eggs

Dash+ of salt

1 2/3 cups flour

Sauce: 

1 /2 cup of melted butter

1 cup  heavy cream

1 1/4  cup brown sugar

2 teaspoons vanilla extract

Sloshing of whiskey (to taste? )

Method:

Preheat oven to 350 degrees

Cover the prepared dates with the boiling water and stir in the baking soda. Set aside.

In a bowl, mix the melted, cooled butter with both sugars, eggs and salt. Blend the dates & water mixture to not quite smooth.  Stir the flour into the sugar mix, alternating with the date mush. Mix well and pour batter into a buttered pudding dish. Bake for 30 to 45 mins, until firm in the middle.

Meanwhile, combine the second lot of melted butter, cream and sugar in a pan and bring to simmer. Whisk for about 10 mins. Add the whiskey to taste, stirring.  Pour warm sauce over spooned pudding from dish. Vanilla ice cream is optional.

Submitted by Margaret Black (Dawson College Library)