Sticky Date Pudding With Caramel Sauce Recipes

Steps:

• Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
• Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
• Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
• Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
• Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

Steps:

• Make pudding:
• Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
• Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
• While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
• Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
• Make sauce while pudding is cooling:
• In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
• Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.

Steps:

• Pre-heat oven to 350°F.
• Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
• In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
• Combine the cake batter with date mixture and mix well.
• Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
• Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
• For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
• For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
• Cut the cooled cake into very small square pieces.
• In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!

Steps:

• Make sauce:
• Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
• Make cake:
• Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
• Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
• Cut cake into slices; drizzle caramel sauce over each slice.