This recipe is best with
Recipe Ingredient
- Dates Puree
- 300g dates, pitted & roughly diced
- 350g water
- 5g baking soda
- Cake Batter
- 1g vanilla essence
- 130g Anchor Unsalted Butter, room temp
- 70g brown sugar
- 1.5g salt
- 3 nos eggs
- 15g baking powder
- 160g cake flour
- Toffee Sauce
- 120g dark brown sugar
- 50g Anchor Unsalted Butter
- 200g Anchor Whipping Cream
- To Serve
- misc, sea salt
- 400g Anchor Whipping Cream
Instructions
- In a large saucepot, combine water and dates bring to boil and allow to boil for 1 minute, stir in baking soda and boil for another 15 seconds, then remove from heat. *Caution, it will bubble up a lot when baking soda is added, make sure your pot is tall enough!
- Mash the dates a bit with a fork. Allow mixture to cool for 30mins.
- Preheat oven to 150°C - 160°C.
- Prepare a springform pan, grease the whole pan with butter and set a parchment inside the pan. Flour the whole pan and tap out the excess flour. Set aside until needed.
- In a stand mixer, using the paddle attachment beat Anchor unsalted butter, brown sugar, salt and vanilla essence on low speed, then gradually increase speed to medium-high for 5-6mins or until thick and fluffy.
- Add eggs 1 at a time, waiting until each one is incorporated before adding the next one. In between, stop and scrape the sides and bottom of the bowl.
- Gradually add in cooled date puree on medium speed.
- The stand mixer remains on low speed, sift baking powder and cake flour together and fold into the date mixture.
- Pour the date mixture into the springform pan. Bake for 55mins to 65mins.
- Allow cooling until warm enough to handle. Serve warm, sprinkle some salt on pudding, serve with toffee sauce and pour over Anchor whipping cream. Enjoy!
To Prepare Dates Puree
To Prepare The Cake Batter
