Could it be what we in Oz call Sticky Date Pudding, farmer? Very popular cafe fare a few years ago. (Funny, I googled "sticky date pudding" & all the recipes were described as Australian. I didn't know that.)
Title: Australian Sticky Date Pudding
Categories: Cake, Pudding
Yield: 10 Servings
1/2 cup Butter, room temperature cut into eight pieces, plus extra to butter pan
1 1/4 cup Chopped pitted dates
1 tsp Baking soda
1/4 cup Granulated sugar
2 ea Eggs
1 1/4 cup All purpose flour
1/2 tsp Salt
1/2 tsp Vanilla
1 3/4 tsp Baking powder
1/2 cup Butter
1/4 cup Whipping cream
1/2 cup Firm packed brown sugar plus
1 Tbsp Firm packed brown sugar
1/2 tsp Vanilla
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. This version was printed recently by the New York times.
TO PREPARE 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.
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.
TO PREPARE CARAMEL SAUCE:
Combine the butter, whipping cream, brown sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3 minutes.
Drizzle some of the sauce over the cake as it is cooling.
Serve the rest of the sauce separately.
Makes 10 servings
Per Serving: Calories: 384 (4% protein, 47% carbohydrate, 50% fat) Protein: 4 grams Fat: 22 grams Cholesterol: 100 mg Carbohydrate: 46 grams Sodium: 441 mg Exchanges: 1 fruit, 1-1/2 starch, 4-1/2 fat
Source: Oregonian FoodDay Typos by Dorothy Flatman