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Sticky Date Pudding Dessert with Date and Cinnamon Ice Cream
Recipe by Laura Sharrad
Try Laura Sharrad's Sticky Date Pudding Dessert with Date and Cinnamon Ice Cream today!
- Steps
- Ingredients
Ingredients
Date and Cinnamon Ice Cream
Butterscotch Sauce
Crumble
Sticky Date Cake
Pickled and Charred Pineapple
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Steps
- Preheat oven to 180°C.
- Line a tray with baking paper and line a 21x11cm loaf tin.
- Prechill an ice cream machine.
- Prepare a hibachi or a rack over a flame.
- For the Date and Cinnamon Ice-Cream, place half the milk into a small saucepan with the dates. On a medium heat, bring to a simmer. Transfer to the cannister of a stick blender and allow to steep for 10 minutes to soften.
- Meanwhile, add the remaining milk to a large saucepan with the cream, cinnamon and vanilla. Warm on a medium heat until steaming - do not bring to the boil.
- When the dates are soft, blitz until smooth. Pass through a strainer into the cream and milk mixture.
- In a medium bowl, whisk together the remaining ingredients with a pinch of salt until thick and pale.
- Add a third of the warm milk mixture to the eggs and whisk together to temper. Then pour back into the saucepan and cook on a medium-low heat until the mixture thickens and reaches 82°C.
- Transfer to a flat tray and cover with cling wrap. Chill in the fridge for 15 minutes.
- Transfer the mixture to the ice cream machine and churn. Place into a sealable 1.5 litre container and place in the freezer for 1 hour.
- For the Butterscotch Sauce, add all the ingredients with a pinch of salt to a small saucepan on a medium heat. Bring to a boil and cook for 3-4 minutes until starting to thicken.
- Transfer ½ cup of the mixture to a shallow dish and place in the freezer for 15 minutes, then set aside at room temperature until required. Set the remaining sauce aside in the saucepan.
- For the Crumble, add all the ingredients with a pinch of salt to a bowl and use your fingertips to rub the butter into the flour mixture until the mixture resembles breadcrumbs. Spread onto the baking tray, clumping the mixture together with your hands, if necessary. Bake for 13-15 minutes, until golden. Cool and crumble into rough pieces.
- When the ice cream has been in the freezer for 1 hour, remove the container from the freezer. Add the cooled sauce and half of the crumble to the container and using a table knife, fold through the ice cream to create ripples of sauce and crumble.
- Transfer to the freezer for at least another 30 minutes, or until required. Set the remaining crumble aside.
- For the Sticky Date Cake, place the dates, water and bicarb in a small saucepan on a medium heat and bring to the boil. Boil for 2-3 minutes, or until the dates are soft. Allow to cool, and using a stick mixer, blitz until smooth but with a little texture still remaining. Set aside to cool.
- In a large bowl, add the butter and sugar. Mix by hand until smooth, then add the egg, mixing again. Add the cooled dates followed by the flour and vanilla, stirring each time.
- Place into the cake tin and bake for 25-30 minutes, until a skewer comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack for 15 minutes.
- When cooled, warm the butterscotch sauce. Break the cake into 2cm pieces and place into a bowl.
- Pour 1/3 of a cup of the warm butterscotch sauce over the cake and toss to combine. Set aside.
- For the Pickled and Charred Pineapple, prepare the pineapple by slicing lengthways either side of the core. Place the piece with the core aside for juicing.
- Dice one portion of pineapple into 7mm cubes. Place 160g of cubed pineapple in a bowl, set the remaining aside for juicing. Add the rum, vinegar and caster sugar to the diced pineapple and mix. Allow to pickle for at least 30 minutes.
- Slice the other side into 3 slices, 7mm thickness. Place on a tray, set the remaining aside for juicing.
- Using a juicer, juice the reserved pineapple. Add to a small saucepan and bring to a simmer. Cook for 10-12 minutes until reduced by half to a sticky caramel glaze.
- Brush the glaze over both sides of the sliced pineapple and sprinkle with brown sugar.
- Place the slices on the hibachi or a rack over a flame. Cook for 1-2 minutes each side until deeply charred and cooked through. Cool and dice into 1cm cubes. Reserve the remaining glaze.
- When ready to serve, warm the remaining butterscotch sauce. Drain the pickled pineapple.
- Place a mound of 5-6 pieces of cake on the base of each bowl. Add 1 tablespoon each of pickled and charred pineapple over the cake. Drizzle another tablespoon of the warm syrup over the elements and another tablespoon of the glaze around the dish.
- Sprinkle 2-3 tablespoons of crumble over the top and garnish with sprigs of pineapple sage. Place a scoop of gelato on top of the dish.
