By Martha A. Simpson, D.O., M.B.A.
Associate Professor of Family Medicine
Ohio University College of Osteopathic Medicine

CHEF SIMPSON’S RX FOR HOLIDAY CHEER: STICKY DATE PUDDING

In the month of December we celebrate many different religious and secular holidays, including Christmas, Hanukkah, Kwanza and New Year's Day. It’s a busy time for almost everyone. So, in keeping with that holiday spirit, for the 14th year in a row, we will give our readers a break from the usual treatise on the diagnosis and treatment of illness. Instead, we’ll discuss a delightful food recipe that provides sustenance and pleasure, rather than that usual discussion of human ailments. I hope that this year’s recipe will be a special holiday treat for your family.

A few years ago, I had the good fortune to be able to travel to Australia. Following an afternoon of camel riding, I was treated to a delightful dinner that was capped off by something called “Sticky Date Pudding.” First of all, the name is a slight misnomer, since it’s really a cake rather than a pudding. As the name implies, however, it is slightly sticky.

Even if you don’t like dates, you shouldn’t be the least bit put off because it contains this tropical fruit. Sticky date pudding is a delectable cake covered with a toffee sauce that will satisfy anyone’s sweet tooth. It is easy to make and is best served warm with some rich, vanilla ice cream. Recently, I have seen similar recipes in cooking magazines called “Sticky Toffee Cake.”

Ingredients
2 tablespoon butter
3/4 cup sugar
2 eggs
3/4 cup self-rising flour
3/4 cup chopped dates
1 cup boiling water
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda

Combine boiling water, baking soda and dates. Set aside for about 20 minutes, stir occasionally. Preheat oven to 350 degrees. In a medium mixing bowl, cream the butter and sugar, until smooth. Add eggs, one at a time, mixing well after each. Add in the date, water and baking soda mixture, then vanilla, then flour. Bake in an 8 inch round or square pan for 30 minutes. You can also make these into muffins Now for the best part: the sauce. First, the ingredients:

3/4 cup dark brown sugar
1/2 cup heavy cream
2 tbsp butter
1/2 teaspoon vanilla extract
1/2 teaspoon ground cardamom (the secret ingredient)

Combine the brown sugar and whipping cream in a sauce pan over low heat. When this mixture is liquefied and warm, add butter, vanilla and cardamom. Mix over low heat. (I taste this and add more butter or cream if I think it needs some adjustment. The entire family is usually very happy to help with this process.)

Drizzle the warm sauce over the warm cake and add a topping of vanilla ice cream. I keep the extra sauce covered in the fridge. When the cake is gone, the sauce is great over just ice cream.

Family Medicine® is a weekly column. To submit questions, write to Martha A. Simpson, D.O., M.B.A., Ohio University College of Osteopathic Medicine, P.O. Box 110, Athens, Ohio 45701, or via e-mail to readerquestions@familymedicinenews.org. Medical information in this column is provided as an educational service only. It does not replace the judgment of your personal physician, who should be relied on to diagnose and recommend treatment for any medical conditions. Past columns are available online at www.familymedicinenews.org.