Sticky Date Pudding with Toffee Sauce

02 Dec 2011

Indulge in sweet temptation with a touch of fusion


200g dates
60g raisins
6g baking powder
150g flour
20g butter
140g brown sugar
2 whole eggs

40g cream
40g sugar

Cardamon Ice Cream
200g milk
200g cream
70g sugar
80g egg yolks
40g whole cardamom

Serves: 4

1. Soak the dates and raisins in warm water. Beat the butter and sugar and add the eggs one by one.
2. Drain the dates and raisins and mix them with the beaten butter. Fold with baking powder and flour and bake in a steam oven.
3. Grease the mould with soft butter and sugar.
4. Pour the mixture into the mould and cover with aluminium foil.
5. Move to a deep oven tray, add some water and bake at 160ºC for 35-40 minutes.

Cardamon Ice Cream
1. Boil the cream and sugar together.
2. Crush the whole cardamom, infuse for one hour, strain and reheat the milk. Beat the egg yolk and sugar on a bain-marie, pour the hot milk over the beaten eggs and cook until thick.
3. Pour into a Pacojet container, freeze overnight and churn in the Pacojet the next day. Alternatively, a powerful blender can be used.
4. Store in the freezer.

1. Caramelise the sugar. Add hot cream until the sugar starts to thicken. Take off the cooker, strain and decorate dish with your own design.

INFO: This recipe was provided by Al Nafoorah at Jumeirah Zabeel Saray, Dubai.