- Serves 8-10
- 200 grams pitted dates, finely chopped
- 300 ml water
- 1 teaspoon baking soda
- 1 cup light brown or demerara sugar
- 70 grams unsalted butter
- 3 eggs whisked
- 1 cup maida or all purpose flour
- 1/4 cup good quality breadcrumbs
- 2 teaspoons baking powder
- 1.5 teaspoons peeled and freshly grated ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- For the sauce
- 3/4 cup brown or demerara sugar
- 120 grams unsalted butter
- 1 teaspoon fleur de sel
- 375 ml heavy cream
- 4 tablespoons brandy or dark rum (optional)
- Heat the water and dates in a saucepan until the mixture begins to boil. Stir in baking soda and switch off flame.
- Whisk the butter, sugar, ginger, ground spices and vanilla until fluffy using a hand or stand mixer.
- Add the whisked eggs and beat again. Add the breadcrumbs and whisk. Add the flour and baking powder and mix until thoroughly incorporated.
- Stir in the date and water mixture.
- Pour into a 2 liter steam proof container.
- Cover the top of the pudding witha piece of round wax or butter paper. Press down so the paper covers the pudding top completely. Cover the container tightly with plastic wrap and foil to prevent any water from leaking into the pudding.
- Steam in a pressure cooker on a low flame for 1.25-1.5 hours.
- For the sauce
- Combine all the ingredients except the brandy in a heavy saucepan and bring to a boil.
- Remove from flame and stir in the brandy.
- Remove the pudding from the cooker and let sit 15 minutes. Unwrap. Slide a thin blade around the pudding, loosen it and unmold on a serving plate. Optionally you can scoop out portions onto individual plates.
- Serve warm with toffee sauce and whipped cream, custard, vanilla ice cream or sabayon.
© 2023 All content copyright: Tara Deshpande