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A twist on an old favourite Sticky Date Pudding. Kumara is the Maori name for sweet potato, however,
you could easily replace the Kumara with puréed carrot, pumpkin or even a perhaps a slightly less wacky pudding
using mashed bananas.
- Sticky Kumara and Date Pudding with Caramel
sauce
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- 1 cup of cooked puréed golden kumara, sweet potatoes - approximately 1 large kumara
- 1 cup of dried dates, pitted and chopped
- ¾ brown sugar
- ¾ cup of boiling water
- 75 grams of soft butter
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 2 eggs
- 1½ cups of plain flour
- 2 teaspoons of baking powder
- ½ teaspoon of ground cardamon
- 3 tablespoons of pistachios, chopped
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- For the Caramel sauce
- ¾ cup of sugar
- ¾ cup of cream
- good pinch of salt
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- Boil the kumara until tender and mash, or pass through a mouli and set aside.
- Line a 20 cm round cake pan with baking paper.
- In a bowl place the chopped dates, brown sugar, boiling water and butter and stand for 15 minutes to let the dates
swell and the butter melt.
- Meanwhile, preheat your oven to 180°C (356°F)
- Stir the date mixture and add the baking soda and mix to combine, the mixture should foam up.
- Add the kumara, eggs and vanilla and finally fold through the sifted flour, baking powder and cardamon.
- Pour the batter into the cake pan and smooth the top.
- Bake for 40 to 50 minutes or until a skewer inserted into the middle comes out clean.
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- For the caramel sauce:
- N.B - Making caramel is a dangerous business - but don't let that put you off! Just be sure to have everything
on hand at the start, including a sink of cold water - just in case!
- Most importantly, let nothing distract you.
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- In a clean dry non-reactive saucepan place the sugar and heat over a medium high heat until it begins to melt.
- Gently swirl the pan to get a even colouring and just before you think there's enough colour remove from the
heat and carefully add the cream.
- It will bubble up high and fairly furiously at the beginning, so take extreme care to stir.
- Stir through the salt and let stand until you are ready to serve with the pudding.
- Cut generous wedges of pudding, pour over a little of the sauce and sprinkle with the pistachios.
- Serves 6 to 8
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