Bought some sweet dates during the fasting month and used them for date pudding. The recipe was adopted from Janice Wong which featured in GOOD FOOD January 2011 issue.
150g white chocolate
90g unsalted butter
160 dark brown sugar; 250g pureed dates
1 egg; 100g flour & 1/2 tsp baking powder
Divide batter equally and bake for 25-30 mins till cooked through
Serve with gula melaka coffee sauce :
Combine 70g gula melaka (palm sugar), 100ml hot black coffee and 20ml coffee creme liqueur in a pot. Stir until the sugar dissolves. Allow mixture to cool and add in 20g melted butter, then 40ml cream. Whisk continuously till well combined, then strain mixture through a coffee filter.
When ready to serve, pour sauce over unmould pudding and serve with ice-cream
150g white chocolate
90g unsalted butter
160 dark brown sugar; 250g pureed dates
1 egg; 100g flour & 1/2 tsp baking powder
Melt chocolate in a bain-marie, set aside to cool. Melt butter over low heat, stir in sugar and reheat. Stir continuously till sugar dissolves. Add egg and whisk till combined. Stir in flour and baking powder. Fold in melted chocolate and dates, stir to mix evenly.
Combine 70g gula melaka (palm sugar), 100ml hot black coffee and 20ml coffee creme liqueur in a pot. Stir until the sugar dissolves. Allow mixture to cool and add in 20g melted butter, then 40ml cream. Whisk continuously till well combined, then strain mixture through a coffee filter.
When ready to serve, pour sauce over unmould pudding and serve with ice-cream
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