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| Main ingredients | Dates, Baking soda, Brown sugar, Soft butter, Molasses, Eggs, Vanilla essence, Refined flour, Orange, Vanilla ice cream, Fresh cream |
| Cuisine | English |
| Course | Dessert |
| Prep time | 30-35 minutes |
| Cook time | 35-40 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 cup ProV Fard Dates
- 1 teaspoon baking soda
- 1½ cups brown sugar
- ½ cup softened butter + for greasing
- 2 tablespoons molasses
- 2 eggs
- 1 teaspoon vanilla essence
- 1½ cups refined flour (maida)
- 1 orange
- Vanilla ice cream to serve
- Fresh mint sprigs for garnish
- Toffee sauce
- ½ cup brown sugar
- 2 tablespoons butter
- ½ cup fresh cream
Method
- Cut open the dates, remove seeds and finely chop them. Transfer into a bowl. Add baking soda and 1 cup hot water and mix well. Set aside for 5-10 minutes.
- Preheat oven to 180º C.
- Take brown sugar in a large bowl, add butter, molasses, break in the eggs and add vanilla essence and whisk till well combined.
- Lightly mash the dates and add to the above mixture and whisk well. Sift the flour into the mixture. Grate the rind of orange and fold in till everything is well combined.
- Grease 4 ramekin moulds with some butter. Pour the batter into each ramekin mould and tap them a few times. Place them in the preheated oven and bake for 25-30 minutes.
- To make toffee sauce, heat brown sugar, butter and cream in a pan and cook till the sugar melts and the mixture thickens slightly. Take the pan off the heat.
- Bring the ramekins out of the oven and allow to cool slightly. Make a few holes on the top and pour the warm toffee sauce over them.
- Demould the cakes while they are still warm onto serving plates and top with a vanilla ice cream scoop. Pour some toffee sauce over the ice cream, garnish with mint sprigs and serve.
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