DATEwith Destiny LIFESTYLE | food Sticky Toffee Pudding 165g plain (all-purpose) flour 1tspn baking powder 180g dates, seeded and chopped 300ml boiling water 1tspn bicarbonate soda 50g unsalted butter, softened 150g caster sugar 1 egg, lightly beaten 1tspn vanilla essence Sticky toffee sauce: 100g unsalted butter 125ml heavy cream 170g light brown sugar 250ml heavy cream, whipped • Preheat oven to 175 degrees Celsius. • Chop the dates finely and place in a small bowl. • Add boiling water and baking soda; set aside until cold. • When cold drain excess water and mash the dates with a fork. • Butter a square baking tray and line with greaseproof paper. • Sift the flour and baking powder. • With an electric mixer, beat butter and sugar until light and fluffy. • Add the egg and vanilla, beating until blended. • Gradually add flour mixture. • Add the date mixture to the batter and fold with a rubber spatula until blended. • Pour into prepared tray and bake until firm on top, for about 30 to 40 minutes. Remove from oven to wire rack. • Make the toffee sauce by combining all ingredients in a small heavy-bottomed saucepan. Stirring consistently, heat the liquid until boiling. Boil gently until mixture thickens, for about six to seven minutes. • Cut the cake into serving portions and serve with hot sticky toffee sauce poured over the top and accompany with whipped cream or ice cream. 90 July 2013 www.womanthismonth.com by JAMES CLAIRE Ramadan, the holiest of months in the Islamic calendar, has a strong affinity towards dates — those sweet, succulent gifts of Mother Nature and the Middle Eastern date palm.
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