Ingredients: 1 ¾ cups packed pitted dates, coarsely chopped,2 cups water,1 ½ tsp baking soda,2 cups all-purpose flour,1 tsp fresh ginger, pureed,½ tsp salt,¾ cup unsalted butter,1 cup granulated sugar,3 large eggs,1 1/3 cups packed light brown sugar,1 1/3 cups packed light brown sugar,1 cup heavy cream,2 tsp single malt scotch (I used Redbreast)
Instructions:
- Pudding Preheat oven to 37
- Butter and flour an 8-inch square pan.
- Place dates, water, and ginger in a small saucepan and simmer over medium heat uncovered for 5 minutes.
- Remove heat from pan and stir in baking soda.
- Mixture will foam.
- Let mixture stand for 20 minutes.
- While youre waiting, sift together flour, baking powder and salt and set aside.
- In a large bowl cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time.
- Mix in the flour mixture in three batches, beating after each addition until just combined.
- Add date mixture and stir until combined.
- Pour batter into baking pan and set inside a larger baking pan.
- Add enough hot water to the large baking pan to reach half way up the sides of the smaller baking pan.
- Bake in the middle of the oven for 35-40 minutes.
- When done, remove pudding from water bath to cool.
- Serve with toffee sauce and vanilla ice cream.
- Toffee Sauce In a 2 quart saucepan, melt butter over moderate heat.
- Add brown sugar and bring mixture to a boil stirring occasionally.
- Add cream and scotch and reduce heat.
- Simmer sauce, stirring occasionally until slightly thickened. About five minutes.
- Cool sauce slightly and pour over squares of pudding.
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