• Prep Time 600 minutes
  • Cook Time 90 minutes
  • Serving For 10 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Whipping Cream

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
  • 2g salt
  • 130g eggs (about 3nos)
  • 15g baking powder
  • 160g cake flour
  • Crust Base:
  • 120g digestive biscuit, crushed
  • 60g Anchor Unsalted Butter, melted
  • 10g castor sugar
  • 1g salt
  • Caramel Mousse:
  • 120g sugar
  • 30g glucose
  • 180g Anchor UHT Full Cream Milk
  • 180g Anchor Whipping Cream
  • 2g salt
  • 110g egg yolk
  • 10g gelatine, bloomed with 50g cold water
  • 130g Anchor Whipping Cream, soft whipped
  • Chantilly Cream:
  • 150g Anchor Whipping Cream
  • 10g icing sugar


  1. To prepare dates puree:
  2. In a large sauce pot, 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!
  3. Mash the dates a bit with a fork. Allow mixture to cool for 30mins.
  4. To prepare the cake batter (this recipe makes 2):
  5. Preheat oven to 150°C - 155°C, with fan.
  6. Prepare a 7"x7" square shape ring mould, grease sides with butter coat all sides with flour tap out the excess flour, wrap base with aluminium foil, set aside until needed.
  7. 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.
  8. 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.
  9. Gradually add in cooled date puree on medium speed.
  10. With stand mixer still on low speed, sift baking powder and cake flour together and fold into the date mixture.
  11. Pour date mixture into spring form pan. Bake for 50mins to 55mins.
  12. Allow to cool until warm enough to handle, remove from mould and cool on cooling rack. After cake is cooled, cut to 2cm thickness. (You will get 2 cake base)
  13. To prepare crust base:
  14. Preheat oven to 155°C- 160°C, with fan.
  15. Mix everything together until evenly combined, then press into a 7" square shaped ring mould, bake for 10mins, set aside to cool. Chill in fridge for 30mins.
  16. To make caramel mousse:
  17. Mix sugar and glucose in a sauce pan, cook until caramel stage.
  18. Add in warm milk, cream and salt gradually to stop the cooking process. Caution, it will sizzle!
  19. Add egg yolks and cook until 84°C.
  20. Add in bloomed gelatine, chill caramel mixture to 38°C-40°C
  21. Fold in soft whipped cream.
  22. To Assemble:
  23. Prepare a 7"x7"x1.5" square shaped ring mould. Wrap the base with food wrap.
  24. Place crust base, spread a bit of caramel mousse then place date pudding on crust base.
  25. Pour caramel mousse until 2cm thick. Place in freezer for 8 hours.
  26. Remove from freezer, unmould and portion, cut with hot knife.
  27. Whip Anchor whipping cream with icing sugar until peak transfer to pipping bag for garnish. Enjoy!

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