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Kitchen Memories: A Legacy of Family Recipes
"When my niece and nephew (Anne and Simon Harrington) brought this dessert to my home for Christmas dinner one year, my family was delighted," says Alexandra Greeley. It has all the lush, rich, and fattening elements that holiday desserts must have to be decadent and sinful. Simon's mother, also named Anne Harrington, graciously shared the recipe (origins unknown), and it has since become a favorite holiday dessert in the Greeley family.
Serves 6.


• 6 ounces pitted dates
• 1 teaspoon baking soda
• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 2 cups cake flour
• 1/2 teaspoon vanilla

• 1 cup brown sugar
• 6 tablespoons heavy cream
• 1 cup (2 sticks) butter
• 1 teaspoon vanilla extract

Preheat the oven to 350°F. Butter a 2-quart ovenproof baking dish.

Soak the dates in 1 cup water. Bring to a boil, and remove from the heat. Add the baking soda, and let stand.

Meanwhile, cream the butter and sugar until smooth; add the eggs, beating well. Fold in the flour, and stir in the dates with the water and the vanilla. Pour into the baking dish.

Bake for 30 to 40 minutes.

Meanwhile, make the sauce by heating the brown sugar, cream, butter, and vanilla extract in a small saucepan over low heat, and continue cooking and stirring until the sugar dissolves and the mixture become syrupy; stir often. When the pudding is firm in the center, pour 1/2 cup of sauce over the pudding, and continue baking 10 minutes more.

Reserve the remaining sauce to serve with the pudding.


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