Sticky Date Pudding Cake

 

 

 

 

I love dates! I think they are absolutely healthy and a great substitute for sugar. But this cake does need lots more that just the sugary sweetness of the dates itself. The life of this cake is the dates in it and the butterscotch sauce. I have had sticky date pudding at grand buffets and once at a wonderful christmas dinner at a dear friends place. This is her version of the pudding but I was too lazy to put them in individual ramekins and therefore this is my Sticky date pudding cake. But I must tell you, that this cake is very very decadent and if you are trying to lose weight, this is not your cake!!!! My husband caught me scraping the little bits off the cake tin before I even took the photos. It is really good! sweet and crunchy cause of the wall nuts and if you want you could add whipped cream or vanilla ice cream. But this cake is so sweet on its own, you really do not want to add any more sweetness to it.

I should tell you, that after I cut a piece for the photos, I fed my baby a pieces of the cake. And from that moment he refused to have his own food. He skipped lunch and even now if he sees me with a smaller plate he thinks its cake! Lesson, do not feed you baby cake!! Just not yet!!

First for the Butter Scotch Sauce

Ingredients:-

1. Brown sugar- 200gms
2. Butter – 50gms
3. Cream – 200 ml
4. Vanilla Extract -2 tbsp

Instructions :-

1. In a pot add sugar and butter and bring to a simmer. (Do not mix or stir at this point)
2. Once the mixture begins to simmer add in the cream. At this point the sugar butter mixture should have begun to boil and bubble
3. Take it off the flame and whisk well. Add vanilla and let it cool completely

 

For the Cake

Ingredients :-

1. Dates – 250gms
2. Water – 312 Ml
3. Baking Soda – 1 tsp
4. Butter – 60 gms at room temperature
5. Flour – 190 gms
6. Baking Powder – 1 tsp
7. Brown Sugar – 150gms
8. Eggs- 2 at room temperature
9. Vanilla Essence – 1 tsp
10. Walnuts – 1 cup
11. Chocolate chips – 1/2 cup

Instructions :-

1. In a pot, add water and dates. Bring water to slow boil and let the dates cook till they are soft and mashable
2. Once the dates have cooked well, take the pot off the heat. Add baking soda and butter into the dates. You will see the mixture froth up and bubble. Set aside to cool down (make sure you bring the dates to room temperature before you follow the next steps
3. Meanwhile preheat your oven to 180C and butter and line your cake pan. I used my 6inch pan.
4. In a bowl, mix flour, baking powder and brown sugar. Make sure you whisk the this mixture once, so as to ensure there are no lumps of sugar.
5. In another bowl, beat eggs and vanilla essence
6. Now in batched of three, first add the egg mixture to the dates and then the flour mixture. Make sure you add them slowly and mix till combines well. (Like in all cakes, I do not over work the batter for this one too)
7. Now pour your batter into the pan and pop it into the oven and bake for 30 – 40 mins or till the tooth pick inserted comes out clean
8. Once done, let the cake rest for a while before removing it from the cake pan
9. Serve with the butterscotch sauce and sprinkle nuts and chocolate chips as much as you like 🙂

 

Tips 

1. Use seedless dates
2. Make sure your cream and butter are at room temperature for best results
3. I heat my butterscotch for just a few seconds in the microwave before serving it

 

 

 

 

 

ButterScotch Cake

This is post is just a photo dump. I haven’t really had the time to do much cooking or baking as my little boy is unwell. So this one is just a quick post 🙂