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Sticky Date Pudding (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe was written by Brian Miller for The New York Times.
sticks butter (cut into 8 pieces) plus extra to butter pan
8 ounces pitted dates, chopped
1 teaspoon baking soda
5 tablespoons sugar
1 ¼ cups flour (Bette Hagmans gluten-free Blend)
½ teaspoon salt
1 teaspoon vanilla extract
1 ¾ tablespoons baking powder
¼ cup heavy cream
4 ounces brown sugar
Optional:: 1 pint whipped cream
Preheat oven to 350 degrees. Butter 9 inch, high sided pan. Place dates in saucepan, cover with water and bring to boil, reduce heat to simmer and cook 3 minutes. Add baking soda and set aside. Cream 1 stick butter, sugar and eggs, adding eggs 1 at a time. Gently fold in flour, salt and ½ teaspoon vanilla. Slowly stir in the baking powder and ¼ cup of the date cooking liquid until the cake mixture resembles thick pancake batter (discard rest of liquid). Stir in dates.
Bake 30-40 minutes or until cooked in the center. Make the sauce by combining 1 stick of butter, ¼ cup cream, brown sugar, ½ teaspoon vanilla. Bring to boil reduce to simmer, cook 3 minutes. Presentation: Drizzle some of the sauce over cake as it is cooling. Serve the rest of the sauce separately and garnish with whipped cream.
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