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Sticky Date Pudding (Gluten-Free)
http://www.celiac.com/articles/432/1/Sticky-Date-Pudding-Gluten-Free/Page1.html
Scott Adams

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 created 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.

 
By Scott Adams
Published on 07/26/1996
 
This recipe was written by Brian Miller for The New York Times. 2 sticks butter (cut into 8 p

This recipe was written by Brian Miller for The New York Times.

2 sticks butter (cut into 8 pieces) plus extra to butter pan
8 ounces pitted dates, chopped
1 teaspoon baking soda
5 tablespoons sugar
2 eggs
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.