Perfect for Ramadan, and if you have old dates that you don’t know what to do with 🙂
Ingredients
Date pudding
- 500 grams dates (pitted)
- 2 tsp. Baking soda
- 2 cups boiling water enough to cover
- 200 grams unsalted butter (room temp.)
- 4 eggs
- 1 1/4 cup brown sugar
- 1/2 tsp. Vanilla paste
- 2 cups flour
- 3 tsp. Baking powder
- Pinch of salt
Butterscotch sauce
- 300 grams butter
- 600 ml. Heavy cream
- 3 cups brown sugar
- 1/2 tsp. Vanilla paste
Instructions
- Preheat oven to 350 F.
- Start by adding 2 teaspoons of baking soda and hot water to the dates, let them soak for 20 minutes (if you have old dates 30 minutes).
- Using a hand blender blend the dates until paste like, add the sugar and blend, add the butter and blend until smooth, add the eggs one at a time and blend, add the vanilla and blend.
- Sift the flour, salt and 3 teaspoons of baking powder and fold into the batter with a spoon making sure to incorporate all the flour in the batter.
- Butter a 9×13 baking pan or use use a baking spray like I did Pour the batter and smooth the top, give it a good tap to even. Bake on the lower shelf for 25-30 minutes, test with a toothpick it should come out clean.
- For the butterscotch sauce stir every thing on low heat once melted cook for 3 minutes.
- Once the cake is done poke holes all over and pour the butterscotch sauce while it’s hot let stand for 15 minutes before serving with vanilla ice cream and and extra sauce.
- For the cake make sure and keep it in the fridge covered tightly and when you decide to have some pop in the microwave for 20 seconds.
Notes
- Since it’s my first time making this recipe the butterscotch ingredients made a lot of sauce! It will keep in the fridge for one week in an airtight jar or you can freeze for 3 months.