dessert · Cooking course

Serves 8

Ingredients

• Demerara sugar — 250 g
• Dates — 250 g, very finely chopped
• Baking soda — 6 g
• Baking powder — 6 g
• Egg — 2 pcs
• All-purpose flour — 325 g, sifted
• Ghee — 80 g
• Salt — pinch
• Water — 375 g

Toffee

• Demerara sugar — 250 g
• Heavy cream (35%) — 250 g
• Butter — 250 g

Instructions

1. In a small pot, a little water. Add baking soda and very finely chopped dates; stir and heat.
2. In another pot melt the ghee, add demerara sugar, and whisk together.
3. To the flour, add baking powder and a pinch of salt.
4. Move the sugar-butter mix to a large bowl, stir once more.
5. Add 2 eggs to the bowl and stir to roughly uniform.
6. Add the flour mix and whisk in.
7. Add the dates and water, stir.
8. Spoon the batter into a silicone mould, half-filling each cavity.
9. Cover with foil and bake at 190 °C for 25 min.
10. Cool after baking.

Toffee sauce

1. In a pan combine brown sugar, cream, and butter.
2. Heat to the colour of dulce de leche, with thick lazy bubbles on top.

Serving

1. Trim the top of the pudding so it can stand upside-down on the plate.
2. Set it on the plate, narrow end up.
3. Pour toffee into the centre so it pools all around.
4. Optionally top with a dollop of thick sour cream.

Cook the toffee on high heat first, then drop. Thicken at below medium.