Sticky Date Pudding Cake with Sea Salt Caramel Sauce
Allow your diners to end their Ramadhan feast on a sweet note with this lovely moist pudding cake draped in warm caramel sauce. Sure to earn a spot on your list of most reliably delicious desserts, don’t forget to serve it with a cup of espresso.
Ingredients
Sticky Date Pudding Cake
-
Pitted Dates, finely chopped 250 g
-
Baking Soda 5 g
-
Boiling Water 200 g
-
Brown Sugar 150 g
-
Whole Egg 2 pc
-
Self-Raising Flour 250 g
Sea Salt Toffee
-
Fine Sugar 150 g
-
Glucose Syrup 100 g
-
Whipping Cream 250 g
-
Butter, unsalted 60 g
-
Sea Salt 5 g
Preparation
-
Sticky Date Pudding Cake
- Preheat oven to 160°C.
- Chop the pitted dates into small pieces.
- In a bowl, combine the dates and baking soda, then add in boiling water.
- Let the mixture sit for 20 minutes.
- In a mixer, cream the margarine and brown sugar till pale.
- Add eggs to emulsify.
- Add in self-raising flour, followed by the dates mixture.
- Grease the molds heavily with oil spray.
- Fill the moulds with the batter to about ¾ full.
- Fill a tray with water and place the moulds on top.
- Bake for approximately 20-25 minutes.
- Test doneness using a skewer.
-
Sea Salt Toffee
- Heat up sugar and glucose syrup till golden brown.
- Add in cream and finish off with unsalted butter and sea salt.
- Serve with the warm sticky date pudding cake.
