Total time: 50 minutes
Yields: 3 individual cakes
200 gms Medjool Dates (seeded and chopped)
68 gms (1/2 cup) All purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1 teaspoon Vanilla extract
50 gms (1/4 cup) Granulated white sugar
55 gms (1/4 cup) Firmly packed, light brown sugar
38 gms Unsalted butter, room temperature
150 ml Water
1 large egg, lightly beaten
Small squeeze of lemon
2-3 tablespoons water
200 gms (1cup) Granulated sugar
200 ml Heavy cream
1/4 teaspoon Vanilla extract
1/4 teaspoon salt
Preheat your oven at 180 degrees Celsius.
Grease the pudding moulds with butter or line the baking pan with parchment paper if using square or loaf pan.
Place a saucepan on stove at low flame. Add dates and water.
Allow it to simmer. Turn off the flame. Mash the date and water mixture well with a potato masher or a wooden spoon until it resembles sloppy porridge, then add in the bicarbonate of soda ( baking soda) into the pan. Mix it well.
Add vanilla extract and butter into the mixture, stir until the butter is melted. Add in the sugar ( brown sugar and granulated white sugar), mix until combined and smooth.
Add 1 lightly beaten large egg into the mixture ( Do not add the egg if the prepared mixture is too hot, It will scramble the eggs). Mix until combined.
Sift all the dry ingredients separately. Add the sifted flour, salt and baking powder in 3 potions (avoid lumps), mix until the flour is incorporated.
Pour the prepared batter into the pudding moulds, only fill 2/3 of the way up.
Bake the pudding for 20-30 minutes, or until the skewer inserted into the center comes out clean.
While the pudding is still hot, poke holes with a toothpick on the surface of the pudding. Spoon over the butterscotch sauce on puddings and reserve some extra sauce for drizzling on top. Leave the puddings aside for 10-15 minutes.
Turn the moulds upside down on a serving plate. Serve it warm with the remaining warm sauce, ice cream or with a dollop of whipped cream and roasted pecans.
Heat granulated sugar in a medium saucepan over medium heat, add enough water to saturate the granules, it helps the caramel to dissolve and cook at much more even rate.
Swirl the pan around gently until the sugar is saturated with water, do not stir with a spatula or spoon.
Turn on stove on medium heat, cook this until the sugar granules are dissolved, add little bit of acidity with a small squeeze of lemon to prevent crystallisation or use a pastry brush and water to brush down the sides of the pan if any crystals do form.
Cover your pan with a lid for 3-4 minutes. Keep checking every once in a while. (The caramel will form steam with heat, the steam will form at the top of the lid and it drips down the sides so it constantly brushes away the crystals that are formed.)
After 3-4 minutes the caramel will start to change its colour into pale amber colour.
Let it cook for few more minutes until it reaches to rich caramelised flavour.
Turn off and remove your pan from stove and pour in cream slowly into the caramel.
Add in the salt and vanilla extract, stir until mixed.
Allow it to cool completely on room temperature.