Australian Sticky Date Pudding

CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round baking pan with sides at least 2 inches high, such as a springform pan. Alternately, bake in muffin tins for individual puddings.

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. Slowly 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.

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.

Recipe Source: Oregonian FoodDay

Cook\'s Notes: This is a fair facsimile of what we know as Sticky Date Pudding ~ it was in vogue some years ago - we in OZ did eat it as a pudding after the main course - or any time - it is so good that any excuse would do to \'pig out\' on it. :):)

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.