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Sticky toffee pudding served with pistachio ice cream

In my last blog I had said that I would try and make one thing from the Great British Bake off challenge every week. I have been doing that, just not had the time to update it on the blog. For the pudding test, I made the classic sticky toffee pudding. What I wanted to add to it was molasses made of dates but i could not find it in any store nearby. The closest I could find was palm sugar so I gave it a try. The pudding came out really moist and quite gooey. To serve on its side I had made a pistachio flavored creamy sauce, more like an Indian sweet dish called ‘rabri’ and pistachio ice cream, a version of an Indian ice cream called kulfi.

For the pudding you will need:

200 g dates
250 ml boiling water with a tsp of instant coffee
½ tsp of bicarbonate of soda
85 g butter
75 g soft brown sugar
75 g palm sugar/ jaggery ( I used a block of palm sugar and scraped it but you can also use soft brown sugar or caster sugar as well)
175 g self-raising flour
2 eggs lightly beaten
1 tsp cinnamon powder
½ of ¼ tsp nutmeg powder
¼ tsp cardamom powder

Preheat the oven to 160 ˚C fan.
Chop the dates to small pieces and soak them in boiling water with coffee pre-dissolved. Add the bicarbonate of soda to the water and keep this aside.

Grated palm sugar

3. Combine the flour with cinnamon, nutmeg and cardamom powder.
4. Then combine the softened butter with brown sugar and palm sugar and beat the mixture with a hand mixer till it becomes light and fluffy.
5. Then gradually add the lightly beaten eggs.
6. Fold in the flour mixture. When combined, fold in the date mixture.
7. Bake in a greased cake tin for 30-35 minutes till it is firm to touch.