A soft ,moist ,delicious dates Sponge cake which is Steamed and topped with warm toffee beetroot sauce and cashew Praline …The pudding is gooey , soft and served warm… This is a twist to the usual sticky dates/toffee pudding with the addition of Beetroot…
I have prepared this recipe for the World food Desert competition by lulu… Got great Appreciation form the judges and audience..
Steamed Sticky Beetroot Pudding
A soft ,moist ,delicious dates Sponge cake which is Steamed and topped with warm toffee beetroot sauce and cashew Praline …The pudding is gooey , soft and served warm… This is a twist to the usual sticky dates/toffee pudding with the addition of Beetroot...
Servings 4 person
Prep Time 15 minutes
Cook Time 25 Minutes
Ingredients
- 11/4 cup all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 120 gm dates chopped
- 1/4 tsp baking soda
- 3/4 cup boiling water
- 90 gm softened butter
- 1 cup brown sugar
- 2 egg
- 1 tsp vanilla essence
- 1/4 cup grated Beetroot
- 1 tbsp Flour for dusting the beetroot
Beetroot Toffee Sauce
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 cup Whipping cream/Fresh cream
- 1 tsp vanilla essence
- 3 tbsp Beetroot pureee Boil the Beetroot cubes and puree it..
Cashew Pralines
- 1/4 cup sugar
- 1 tbsp water
- 2 tbsp cashewnut chopped
Caramel strips for Decoration
- 2 tbsp sugar
- 1 tsp water
- 1/2 tsp grated Beetroot
Instructions
- in a bowl place the finely chopped dates and baking soda.Pour the boiling water over the dates and stir to combine. Let sit for about 10-15 minutes
- In another bowl whisk together the flour, baking powder, and salt , keep aside
- In a big bowl beat the butter until soft and creamy. Add the brown sugar and beat until light and fluffy. Scrape down the sides of the bowl as needed.
- Add in vanilla essence ,eggs and beat until combined.
- Then add the flour mixture and beat until combined. Fold in the dates, along with their liquid
- Mix together Grated beetroot with 1/2tbsp flour and mix well then add to the batter.mix well.
- Pour the batter into the greased bowl smoothing the top with the back of a spoon .Steam it for about 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep aside
Beetroot Toffee Sauce
- While the cake is Steaming place all the sauce ingredients in a small saucepan. Place over medium heat, and stirring constantly, heat until the butter melts and the sugar has dissolve. and is thick and pouring consisitency...
Cashew pralines
- Caramelise the Sugar and water till golden colour then add in the chopped Cashew and Pour into a greased plate and allow it to set..when its set just crush them and garnish on top of the pudding.
Caramel strips
- caramelise the sugar and water till golden colour then pour onto the greased plate as a strip and top with grated beetroot while its hot and allow it to set and garnish as such