the pudding
1 lb. dates, chopped in food processor
2 c hot water
2 t baking soda
5 oz. unsalted butter
1 lb. sugar
5 large eggs
2 t vanilla extract
1 lb. all-purpose flour
2 t baking powder
Pinch salt
the sauce
1 lb. dark-brown sugar
1 lb. butter
1 t vanilla extract
1 c heavy cream
» Preheat oven to 350°.
» Grease a 9-by-13-inch pan with butter and coat lightly with flour; shake out excess flour.
» Combine dates with hot water in a saucepan and bring to a boil. Remove from heat and add baking soda. Set aside to cool.
» In a mixing bowl, cream butter and sugar on high speed for 3 minutes.
» With mixer on low speed, add eggs one at a time until fully incorporated. Add vanilla extract, flour, baking powder and salt. When fully mixed, add the dates and their liquid.
» Pour batter into greased pan and bake in preheated oven until a skewer inserted into the center comes out clean (30 to 45 minutes).
» Cool on a baking rack before removing from the pan.
For the sauce:
» Stir together the brown sugar, butter and vanilla extract on low heat until blended and brown sugar has dissolved. Remove from heat.
» Whisk heavy cream into the mixture.
» Spoon warm sauce over a serving of the pudding and top with a dollop of freshly whipped cream.
recipe from the schlafly tap room and schlafly bottleworks
