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Recipe by: lovye
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See below ingredients and instructions of the recipe
--------------------------PUDDING-------------------------------
1/2 c Butter
2 c Berry sugar
2 Eggs
3 c Flour
8 oz Dates
1 ts Baking soda
2 c Boiling water
---------------------------SAUCE--------------------------------
1 c Butter
2 3/4 c Brown sugar
1 pt Whipping cream
Pudding.
Cream butter and sugar until white and fluffy. Beat in eggs
gradually. Fold in flour. In a separate bowl pour the boiling water
over the dates and soda. When water is absorbed add other
ingredients and cream mixture. Bake in 9" x 13" cake pan in moderate
hot oven (350 F) for 40 minutes.
Sauce.
Mix all ingredients and bring to a boil. Poke holes in top of cake
and pour half of mixture over top, allowing sauce to soak into cake.
Brown under grill before serving. Keep remaining sauce hot and spoon
onto still warm pieces of cake cut into 3" squares. Top with whipped
cream.
Recipe collected by Bernie Jurasek from the Undy Arms Hotel in
Scotland and shared with Pat Busst circa 1986. Typed by Jack Busst,
Calgary, Alberta. 94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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