here are times when we all take breaks from things we love the most but you can stay away from your passion and for me cooking is my stress buster and yesterday when sis told me about eating this pudding in a workshop and to try to make it at home if I can ,I got a reason to dig my recipe books and check google and then saw few videos to understand it better this dessert got ready in 30 minutes but I took 2 hours to search for the recipe which turned out to be perfect in taste and texture
Everyone at home are dieting so made it as had invited my sil Anees baaji for lunch and served it warm with icecream , Everyone loved the taste of it especially Aus as she knew the taste of it and said I had nailed it.
For the spongeChopped dates – 175 gmsBaking soda –butter- 50 gmsBrown sugar -175 gmsself-raising flour – 175 gms ( or normal flour with 1tsp of baking powder )Cinnamon powder – 1/2 tsp ( optional )
- For the sticky toffee topping
Heavy or whipping cream –
250 ml butter- 100 gms
Brown sugar – 100 gms
Preheat the oven to 180C, Pour 275ml boiling water into a large mixing bowl and add the dates and baking soda . Stir and set aside until lukewarm. Blend the date mixture in a food processor until nearly smooth with specks of dates
In a bowl add sugar , butter and eggs and beat for two minutes then add flour and dates mixture , and mix together until well combined.
Generously butter a baking dish on all surfaces and pour in the sponge batter. Bake for 30 minutes, or until just firm to the touch.
1. Add all the ingredients of toffee sauce in a pan and cook for 5 to 7 minutes , stirring continuously till you get the desired consistency of your choice
2. Pour the topping over the cooked hot pudding.
3. To serve, spoon the pudding into individual bowls and pour around the extra sauce.
Note – You can serve with icecream along with the warm pudding
Add 50gms of raisins in the hot water if you like them
Took 10 minutes to make the batter