Dish Magazine Sticky Cardomon Pudding
Sticky Cardomon Pudding with Brown Butter Caramel and Pistachio Dust
200g dried pitted dates finely chopped
1 cup boiling water
3/4 teaspoon baking soda
8 green cardamom pods
150g butter, diced
1/4 teaspoon each ground cinnamon & ginger
1/2 teaspoon finely grated whoe nutmeg
3/4 cup firmly packed dark cane sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups self-raising flour
1/2 teaspoon flaky pastry
BROWN BUTTER CARAMEL
100g butter, diced
1/2 cup dark cane sugar
1/2 cup cream
1/4 cup golden syrup
1 teaspoon flaky sea salt
1/3 cup pistachios, roasted and light salted
1. Grease a loaf tin and line with baking paper and preheat oven to 170 regular bake.
2. Add dates to a medium heatproof bowl, then pour over the boiling water. Add baking soda, stir and set aside to soak. Peel open the cardamom pods and add the seeds to a mortar and pestle (discard the green husk). Grid the cardamom seeds into a fine powder. Set aside.
3. Place the butter inb a large pot over medium heat. Once the butter starts to melt and bubble, add the cardamom, cinnamon, ginger, and nutmeg. Cook for about 30 seconds, stirring until the spices melt and smell fragrant. Remove from the heat, add sugar, and whisk to combine. Add the eggs and vanilla and whisk again, until just combined. Add the flour, salt, and soaked dates (including the soaking liquid) and whisk together until just combined. Pour batter into the tin.
4. Bake on the lower-middle oven rack for 45-50minutes, until deeply golden brown and a skewer inserted into the middle comes out mostly clean with just a few moist crumbs. Set aside to cool in the tine for 10 minutes, before turning out onto a cooling rack.
BROWN BUTTER CARAMEL
Add butter to a medium pot and place over a medium-high heat. Heat for a few minutes until the butter has melted and starts to bubble. Cook for a further 2 minutes, swirling the pan occasionally, until the butter starts to foam, brown, and smell nutty. Add the sugar, cream, golden syrup, and salt. Stir and bring to a rolling simmer. Once bubbling, cook for a further 2 minutes, until glossy. Remove from heat and set aside until ready to serve (reheat sauce if you're making ahead of time).
Place roasted pistachios in a zip-lock bag and bash with a rolling pin into a fine powder.
Cut into thin slices and serve with a generous pour of caramel sauce, a scoop of vanilla ice cream, and a sprinkle of pistachio dust.
Recipe via Dish Magazine.