- 9
- 60 mins
Ingredients
- 6 oz pitted dates
- 4 cloves
- 1 tsp baking soda
- 1/2 cup browned butter
- 1 cup brown sugar
- 1 1/4 cup self-rising flour
- 3 eggs
- seeds from one vanilla pod (or 1 tsp of pure vanilla extract)
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg or mace
- 1/2 cup sugar (white for blonder, brown for darker sauce)
- 1/2 cup butter
- 1 tsp pure vanilla extract
- 1/4 cup Scotch Whisky
- 2/3 cup heavy cream
Preparation
Step 1
Preheat a convection oven to 350° F. Prepare a 9 x 9 inches baking dish by buttering its sides and bottom well with butter.
Put the dates and cloves in a saucepan and cover them completely with water. Simmer on medium low heat for 5 minutes. Remove from fire and drain discarding the cloves.
Place the rehydrated dates on a food processor and pulse 6 times scraping the sides with a rubber spatula halfway through. It's more than ok to have some pieces of the dates visible. Add the sugar and browned butter and mix for about 5 seconds. Add the rest of the ingredients and mix for about 3 seconds. Do not over mix at this point so as not to develop the gluten in the flour. This would toughen the pudding.
Pour the batter into the prepared baking dish and bake for 40 - 45 minutes. A toothpick stuck to the center of the pudding should come out clean when done.