sweet jesus, this dessert is amazing.
(serves 6 to 8)
pudding:
1 3/4 cups packed pitted dates (about 10 ounces)
2 cups water
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
sauce:
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
for the pudding:
preheat oven to 375°F and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. remove pan from heat and stir in baking soda (mixture will foam). let mixture stand 20 minutes.
while mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. in a large bowl with an electric mixer beat together butter and sugar until light and fluffy. beat in eggs 1 at a time, beating well after each addition. add flour mixture in 3 batches, beating after each addition until just combined. add date mixture and with a wooden spoon stir batter until just combined well.
pour batter into baking pan and set pan in a larger baking pan. add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, for approximately 45 minutes. remove smaller pan from water bath and cool pudding to warm on a rack.
for the sauce, while the pudding is cooling:
in a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. cool sauce to warm.
cut warm pudding into squares.
serve pudding with ice cream and warm sauce.
