Fresh Date Pudding
Soft fresh date pudding topped with a velvety Arabic coffee toffee sauce.
Ingredients
Cake
225 g fresh dates, stoned
1 teaspoon baking soda
85 g butter, softened
170 g caster sugar
2 eggs
vanilla
170 g self-raising flour
¼ teaspoon ground cardamom
2 tablespoons yogurt
Arabic Coffee Toffee Sauce
115 g butter
115 g brown sugar
140 ml whipping cream
1 tbsp Arabic coffee
Method
Cake
Preheat the oven to 180ºC/350ºF.
Put the fresh dates in a bowl with the bicarbonate of soda and cover with boiling water. Set aside.
Meanwhile, cream your butter and sugar until pale.
Add the eggs and vanilla.
Fold in the flour and cardamom.
Drain the fresh dates, then blitz in a blender.
Fold in the yogurt and puréed fresh dates.
Pour into a bundt pan and bake for 35 minutes.
Arabic Coffee Toffee Sauce
In a pot over medium heat, place the butter, sugar, cream, and Arabic coffee.
Boil until the sugar has dissolved and the sauce has thickened. Strain the sauce.
Pour the toffee sauce over the cake.
