finally i've waited long enough for dates to be on the shelves again so i jumped at the change to try my hands on another recipe. my previous attempt last year was too cakey and i really wanted a pudding-like one this time. when i saw
felicia's entry on it, i told myself i HAD to make it. hers look really really good! the truth is, this one is cake-like too but better than my previous. i'm wondering if i shd hv underbaked it a little but nonetheless its really delicious, with or without the sauce and ice cream. and OMG, i finally succeeded in scooping a one-spoon ice cream quenelle, much to my delight :D i've always wanted to scoop a quenelle coz its really elegant but the two-spoon method don't quite cut it for me. after much practice, i can safely say - i'm getting there!!
this recipe is definitely a keeper consider its not too sweet and that its pretty low in fat (uses only 60g butter) if eaten without the sauce and ice cream. love it to bits! and despite hearing raves about the really expensive medjool dates, i decided i didn't wanna splurge so i bought the mazafati dates instead. they're really really good, very moist and sweet and most importantly, cheap! i'm getting more boxes of these dates to last me til next year.
ingredients :
200g chopped pitted dates
1 tsp bicarbonate of soda
60g butter, at room temperature
165g caster sugar (i used 100g brown sugar)
2 eggs
150g self raising flour, sifted
vanilla bean ice cream, to serve
for the butterscotch sauce :
185ml whipping cream
165g firmly packed brown sugar
150g butter, chopped
directions :
1. preheat oven to 180C. grease and line a 20cm round cake pan.
2. heat dates in 1 1/4 cups water. When starting to boil, add bicarbonate of soda.
3. remove from heat. stand for 5 mins, then blend until smooth.
4. using an electric mixer, beat butter and sugar until fluffy.
5. add eggs one at a time, beating well after each addtion.
6. fold in flour and date puree until just combined.
7. pour into prepared pan and bake for 40 to 50 mins.
8. meanwhile heat all the ingredients of the butterscotch sauce in a saucepan and heat for 5 mins, until sauce is smooth & heated through.
9. Serve pudding with icecream and drizzle with sauce.
12 comments:
oooo nice i think i might give my masterchef australia recipe one last try to see if it's still weird (the 2nd time v bicarb taste), i'll move on if it's still bleah. i'm also in search for the perfect pudding texture sticky date pudding!!! lol.
ooo nice job on the quenelle girl ;)
dates can keep so long? u fridge them or freeze them?
oh actually i'm not sure what bicarb does and i don't really like the taste too. saltish-bitter eww. all my japanese cookbooks don't use that, don't even use cream of tartar too! yea me too, still on the lookout for the perfect pudding texture. i still hv to rave abt ps cafe's ginger pudding w/ earl grey creme anglaise!!
actually the use-by date on the box of dates i bought is sept 2012, so i think can! right now they're sitting at room temp but i'll most likely refrigerate ;)
I think it looks fantastic, especially with ice cream! I adore dates. The quenelle is indeed very elegant! Gorgeous work.
Lovely slice! I like the scoop of ice-cream on top - nice shape!
A timely reminder that I have a packet of dates in the fridge. Going to bake my favourite walnut date loaf!
I was just telling Fel that I NEED to make this too, and seeing yours just gave me that nudge. Your presentation and photography are LOVELY. You know what, I decided against those medjools and bought <span>mazafati dates too! Good to hear that they work as well. I tasted one "as is", and yes, I totally agree with you about the sweetness and moistness. Great post!
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How coincidental- I posted my sticky date pudding recipe 2 days ago! They look very different, though our recipes are pretty similar! I think it's cos your quenelles are such a sophisticated touch :) The bicarb actually makes the dates break down further and kind of fizz up. I think it adds to how high the cake will rise later. I also hate the taste of bicarb, and I can't have sticky date pudding in the shops cos of that. I can attest to the quality of my/our recipe, cos it definitely doesn't have a bicarb taste. :)
The presentation of this dish is at restaurant level, so elegant !
walnut date loaf sounds fab! can't wait to see yr entry on it :)
yes ju, i saw u telling fel about it! you'll be making it soon i reckon? can't wait to see yr entry on it, i love yr write-ups and of coz, pics too :D
oh yes this doesnt hv the bicarb taste. now that reminds me, the one i tried at marmalade pantry HAD. i love yr rendition too but i'm really looking for the really wet puddingy texture. i guess i'm buying more boxes of dates so i can try out on normal days too haha
Love the ice cream quenelle on the cake. Esquisite presentation.
I love sticky date pudding with butterscotch sauce, especially in the middle of winter, and this looks so delicious.
I love the presentation of this too. Beautiful!!!
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