Sticky Date Toffee Pudding

i see an abundance of iranian dates at the supermarket coz ramadan is near. didn't use to like them in the past but lately i find myself getting addicted to them. when i bought the first box a week ago, i told myself i'm just gonna eat one or two then use the rest to make this. but hubby & i just couldn't stop munching on them coz they make such great snack or an after-dinner dessert! and would you believe this is actually my 3rd box in a week? told myself i need to reserve some to make the pudding :p

i've never eaten a pudding until i went to marmalade pantry for the much raved-about yet disappointing sticky date toffee pudding. it was light, spongy and has this kueh-like texture which i don't think is what a pudding should be. then i had a totally awesome ginger pudding with earl grey creme anglaise at ps cafe. it was mind blowing! as for this one i made, it's a little cake-like but moist, like a banana cake. awesome with toffee sauce but even more awesome with a scoop of vanilla bean ice cream. i was totally intrigued by quenelles (the oval-shaped ice cream) that i see in modern french/plated desserts so i tried doing it too. i think quenelles are much more elegant and classy as compared to using a round scoop. but since i hv no skill, i scooped it with two spoons, instead of one.

lastly, trying a top-down shot. i think i'm mad. photography itself is quite a chore sometimes, can't believe i'm trying to venture into styling + using props. so not my thing really *sigh* but i still wanna do it.



recipe from donna hay's modern classics 2

ingredients (serves 6) :

200g pitted dates, finely chopped

1/3 cup boiling water

100g butter, softened

1 cup caster sugar

2 eggs

1.5 cups plain flour

1.5 tsp baking powder

1/4 cup milk

for the toffee sauce :

200g butter, chopped

1 cup whipping cream

1 2/3 cups brown sugar

directions :

1. place dates in bowl and pour over boiling water. set aside until the water has been absorbed.

2. place butter & sugar in a bowl and beat until light & creamy using electric beaters. add eggs gradually and beat well.

3. sift flour & baking powder over the mixture, add milk & dates and stir to combine.

4. spoon mixture into a greased 20cm (8in) square cake tin and bake on preheated oven of 180C for 40 mins or until cooked when tested with a skewer.

5. while the pudding is cooking, make the toffee sauce. place the butter, cream & sugar in a saucepan over low heat and stir until the sugar is dissolved.

6. increase heat and simmer rapidly for 5-8 mins or until the sauce is thick. to serve, cut the pudding into thick slices and pour over warm toffee sauce.