INGREDIENTS

  • Maida 1 teacup
  • Baking soda 1/2 tspo
  • Baking powder 1 tsp
  • Egg 1
  • Butter 40gm
  • Vanilla essence 1 tsp
  • Sugar 1/4 tsp
  • Palm Jaggery syrup 3 tsp
  • Milk 1/4 teacup
  • Date 1 tea cup
  • Boiling water

 FOR THE TOFFEE SAUCE

  • Cream 225 ml
  • Palm Jaggery syrup 2 tbsp
  • Sugar 1/4 teacup
  • Butter 25 gm

METHOD

Remove the seeds of the dates, chop it in small pieces. Add boiling water just enough to soak them for half an hour. After half an hour, drain the water from the dates and smash nicely.

While the dates are soaking, sieve the maida, baking powder and baking soda three times in a large vessel.

Preheat the oven at 180°C for ten minutes.

Grease a baking tin with butter.

Beat an egg in a separate bowl.

In another large bowl beat sugar and butter till creamy. Add the egg little at a time beating the mixture in between.

Add the palm jaggery syrup , vanilla essence and mix it in the mixture. Add little maida and milk at a time and gently fold it in mixture or lightly beat the mixture as you add little by little maida and milk till everything is added. Don’t overbeat it.

Add the nicely smashed dates and mix it well in the mixture. The mixture will look little curdled, soft thick batter.

Add it to the baking tin and bake for 25-30 minutes.

To make toffee sauce heat sugar, butter, and half the cream in a saucepan. Bring it to a boil, stirring till the sugar gets completely dissolved. Add the palm jaggery and turn up the heat slightly. Let the mixture bubble away till it looks like rich toffee colour, don’t burn it. Add in the rest of the cream, mix it and turn of the heat.

Once the pudding is cooled, take it out. Keep it in a serving dish. Put over the toffee sauce and cover the pudding.

Serve it hot.

Categories: CAKES, DESSERTS

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