Got some leftover dates from Ramadhan? We got a great recipe to help you finish it up! This date pudding is a moist and decadent cake which uses date puree as a base that gives the cake flavour and body. Serve it with warm toffee sauce, so sedap it will make your eyes roll.
Indulge your sweet tooth!
Serves 6 - 8 people
If you don't have a food processor, a whisk or a cake mixer will do the job.
150g dates, seeds removed
Hot water just enough to cover the dates
½ cup butter
1 cup brown sugar
1 tsp. vanilla essence
1 ¼ cup self-rising flour
¼ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ cup brown sugar
2/3 cup heavy cream
½ cup butter
1. Put the pitted dates in a bowl and cover it with hot water. Let it sit for 10 minutes to soften up. Drain off water and puree dates in the food processor, only add in a little bit of hot water if the puree is too thick. Set it aside.
2. Sift flour, salt and spices together. Cream butter and sugar until it turns pale yellow. Blitz in the eggs 1 by 1 with the vanilla essence.
3. Pour in all the date puree and incorporate well. This should only take a few seconds in the food processor.
4. Add in all sifted flour and switch on the food processor again. This should not take more than 15 seconds.
5. Pour out the cake batter into an 8 inch cake tin lined with butter and baking paper. Spread out cake batter evenly in the tin. Bake at 180˚c for 40 minutes.
6. Use a wooden skewer to check if the cake is cooked. If the skewer comes out clean, remove the cake from the oven and let it cool on a rack. Once it is cooled, poke multiple holes in the cake so the toffee sauce can seep in.
7. To make the toffee sauce, combine all 3 ingredients together and bring to a low simmer until the sauce is thick and shiny. This will take about 10 minutes.
8. Date cake is best served warm or at room temperature.