unsalted butter for baking dish
1 cup and 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
7 tablespoons unsalted butter
3/4 cup granulated sugar
1 egg, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
1-1/4 cups boiling water
2 tablespoons packed brown sugar
4 tablespoons heavy cream
whipped cream for topping or ice cream
Heat the oven to 175C (350 deg F). Butter an 8×6 inch baking dish. (** i use an 8 inch round cake tin.)
Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. Chop the dates fine; toss with 1 tablespoon flour in a small bowl.
Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture.
Add dates, baking soda and vanilla to the 1-1/4 cups boiling water, stirring to combine; add to batter, beating until well blended. Pour batter into a prepared baking dish; bake until set and well browned on top, 35-40 minutes. Remove from oven to wire rack.
Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top is bubbly, about 1 minute. Serve warm.
(** I tend to just use enough sauce to cover the pudding for “bubbling” and reserve the rest for pouring…)