A moist, gooey & delicious dessert that is a perfect way to end a festive meal.
Course Dessert
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8small servings
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
150gramsdeseeded dates
150mlwater
1/2teaspoonbaking soda
30gramsbutter
1large egg
1/2tspvanilla extract
100gramsall purpose flour
1teaspoonbaking powder
75gramssoft brown sugar
Toffee Sauce
90gramssoft brown sugar
150gramsheavy creamfresh cream
1/2tablespoongolden syrupoptional
1tablespoonsalted butter
Instructions
Place the dates and water in a small saucepan and bring the mixture to a boil. Add the baking soda, butter and mix till the butter has melted. Remove and keep aside to cool.
Sift together the flour, baking powder and the brown sugar together
Preheat oven to 170 degrees C and line a 6" round baking tin with baking parchment
Use a stick blender to puree the cooled date mixture. Add the eggs and the vanilla extract
Add the flour & sugar mixture and gently fold it in. Pour the batter into the prepared baking tin and bake for 45-50 minutes or till the skewer inserted comes out clean. Leave the pudding in the pan for 10 minutes to cool.
5.While the cake is cooling, prepare the toffee sauce. Place all the ingredients in a saucepan and simmer for 5 minutes until the sugar has melted and the mixture thickens slightly. Keep warm
When the cake has cooled sufficiently, gently invert it on a serving plate. Poke holes all over the surface using a wooden skewer.
Pour half the toffee sauce over the cake. Reserve the remaining to be poured over individual servings