Ingredients
For the pudding:
275gm dried dates, pitted
1 ½ cups water
1 tsp baking soda
3 tbsp butter
½ cup brown sugar
2 eggs
150gm self-raising flour
For the butterscotch sauce:
165gm brown sugar
300ml cream
80gm butter
Method
1. Preheat the oven to 180°C.
2. Boil the dates in the water. Stir in the baking soda and cover with lid. Set aside for 5 minutes.
3. Put the mixture into a food processor and blend. Set aside.
4. Cream butter and sugar, then add eggs and flour. Mix until combined and stir in the date purée.
5. Pour mixture into greased moulds.
6. Bake for 45-60 minutes or until a knife comes out clean.
7. To make the butterscotch sauce, stir all the ingredients in a pot over low heat until the sauce is smooth and has thickened slightly.
8. With a fork poke holes in the base of the warm cake and cover with the sauce. Allow to soak.
9. Top with more sauce and serve with vanilla ice cream and dates rolled in sugar.
Recipe courtesy: Chef Gabriel Kurz and team, Jumeirah Al Qasr, Dubai
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