This rich dessert is more than a recipe, it’s a Christmas tradition in my family. It is a very dense, English-style pudding that makes its own sauce.
Preheat oven to 375° F
1 c. chopped dates (I like to start with whole dates and snip them with scissors)
2 T. salted butter cut into small cubes
1 c. boiling water
Place the above in a 10” round baking dish and stir to melt the butter and soften the dates.
1 large egg, lightly beaten
½ c. granulated sugar
½ c. brown sugar
Add the egg and each of the sugars to the date mixture and stir to dissolve the sugars.
1½ c. all-purpose flour
1 t. baking soda
½ t. baking powder
½ t. salt
½ c. chopped pecans (optional)
Combine all of the dry ingredients, (including the nuts, if desired) then add them to the date mixture and beat with a fork until well blended. Smooth the mixture in the pan.
1½ c. brown sugar
1½ c. boiling water
Sprinkle the brown sugar evenly over the top of the batter in the pan, then slowly pour the boiling water over the entire surface of the sugar.
(I know – it doesn’t look like much at this point, but you really have to trust me. You’ll be amazed by what happens.)
Bake at 375° F for 40 to 50 minutes until it looks dry in the center and is bubbly only around the edge.
Serve warm to enjoy it at its best. Spoon it out upside down so that the sauce ends up on top and runs down the sides. It’s even better if you serve it with some whipped cream on top.