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Caramel Pudding Cake

Ingredients

Cake

  • 1 3/4 cups all-purpose flour, plus 1 tablespoon for dusting
  • 3/4 cup chopped raisins
  • 1/2 cup pitted chopped dates
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 6 tablespoon unsalted butter, melted

Caramel Sauce

  • 1/4 cup unsalted butter
  • 1/2 cup dark brown sugar
  • 1/2 cup heavy cream

Directions

Heat oven to 350°F. Coat eight 4-ounce ramekins with butter then flour; set aside. Cover half of the dates and raisin with very hot water; soak for 5 minutes. Drain dates and raisins, reserving liquid.

In a medium-size bowl, whisk together flour, baking powder, baking soda and set aside. Pulse remaining dates and raisins, light brown sugar and dark brown sugar in a food processor until blended. Add reserved hot water, eggs, vanilla and butter to food processor and pulse until blended. Add to soften dates and raisins.

Stir flour mixture into date and raisin mixture. Divide batter among ramekins, a scant 1/2 cup in each. Place ramekins on a baking sheet and bake at 350° for 30 minutes or until a toothpick inserted in center tests clean. Remove to wire rack and cool for 10 to 15 minutes. Run a sharp knife around ramekin edge and remove cakes.

For the Caramel Sauce, melt butter in a small saucepan over medium heat. Whisk in sugar; then stir in heavy cream; simmer for 3 minutes. Remove from heat and keep warm. Drizzle sauce over cakes.

Serve with a little bit more sauce on the side.

Recipe ideas from Turkey Hill