| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
c |
Berry sugar |
| 2 |
|
Eggs |
| 3 |
c |
Flour |
| 8 |
oz |
Dates |
| 1 |
ts |
Baking soda |
| 2 |
c |
Boiling water |
| 1 |
c |
Butter |
| 2 3/4 |
c |
Brown sugar |
| 1 |
pt |
Whipping cream |
INSTRUCTIONS
PUDDING
SAUCE
Pudding.
Cream butter and sugar until white and fluffy. Beat in eggs gradually.
Fold in flour. In a separate bowl pour the boiling water over the dates
and soda. When water is absorbed add other ingredients and cream mixture.
Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes.
Sauce.
Mix all ingredients and bring to a boil. Poke holes in top of cake and
pour half of mixture over top, allowing sauce to soak into cake. Brown
under grill before serving. Keep remaining sauce hot and spoon onto still
warm pieces of cake cut into 3" squares. Top with whipped cream.
Recipe collected by Bernie Jurasek from the Undy Arms Hotel in Scotland and
shared with Pat Busst circa 1986. Typed by Jack Busst, Calgary, Alberta.
94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73
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