Sticky Toffee Pudding with Palm Sugar and SpicesApr 03 2014 · Recipe from New Ideas
This is inspired from British dessert. I added cinnamon, cloves and replaced the brown sugar with palm sugar to give more fragrance and Indonesian flavour. This is sweet, soft, delicious and very comforting and indulgent.
Serves 8 – 10
For the cake:
- 175gr flour, shift
- 1 teaspoon each of baking soda and bicarbonate of soda
- 100gr palm sugar
- 2 eggs
- 60gr-unsalted butter, melted
- 200gr chopped dates
- 175ml hot milk
- 1 vanilla pod, scraped and remove the seeds, set aside
- ¼ teaspoon of each cinnamon and cloves
For the sauce:
- 150gr palm sugar
- 75gr butter
- 200ml cream
- ¼ teaspoon teaspoon of each cinnamon and cloves
- Preheat the oven to 200oC and buttered a loaf tin
- Blend the dates and hot milk in food processor to make a smooth paste. Set aside.
- Mix the flour, baking soda and bicarbonate of soda in a large bowl. Mix well. Cream the butter, palm sugar, and vanilla together in a food processor or with handheld mixer until pale and fluffy. Add the eggs and blend until smooth. Add the flour and blend, at a low speed, until well combined.
- Add the dates paste into the flour mixture and mix well and transfer the mixture into the loaf tin and bake for around 25-30 minutes or until the top is springy and golden brown. Set aside to cool.
- Mean while to make the sauce, heat all the ingredients in a pan in slow heat, stirring occasionally until all the palm sugar melted.
- Remove the pudding from the loaf tin while it is still warm. Place the pudding on a serving plate. Drizzled the sauce all over the cake. Sliced the cake into 10 slices. Place the individual sliced cake into a serving plate. Drizzle some extra sauce all around the cake and decorate the cake with some dates and mix berries fruits to give vivid colours. You can also add vanilla ice cream or drizzle of cream if you wish.