First of all, check if you have all the necessary ingredients for this recipe
For the Cake
150 g Date Crown Khenaizi pitted and roughly chopped
118 ml boiling water
1/2 teaspoon baking soda
40 g Date Crown Syrup
80 g butter cubed at room temperature, divided
50 g brown sugar
1/4 teaspoon salt
85 g plain flour
1/2 teaspoon baking powder
1 large egg
For the Date Syrup
3 tablespoons Date Crown Syrup
3 tablespoons water
For Decoration
3 tablespoons Date Crown Date Syrup
3 tablespoons whipping cream whipped with 1 tablespoon of sugar
30 g walnuts chopped
Instructions
Step1: Making the date pudding
1. Place the Khenaizi dates in a bowl, add the baking soda and boiling water, then soak for 15 minutes.
2. Mash the soaked dates with a fork to create a paste.
3. In a large bowl, mix 50g of butter with brown sugar using a spatula until well mixed.
4. Add the egg and salt then mix to combine. Add the date syrup and continue mixing.
5. Add the flour and baking soda, then mix until well combined.
6. Add the mashed dates and continue mixing.
7. Generously butter a muffin tin with the remaining 30g of butter, then pour 2 tablespoons of the cake pudding mixture in each muffin tin. Bake in a preheated oven to 180°C for 30 minutes.
Step 2 : Making the date syrup
8. Place the date syrup and water in a saucepan. Set on medium heat and bring to boil. Remove from heat and set aside to cool down.
Step 3: Decorating the date pudding
9. Remove the pudding from the oven. Keep the puddings in the muffin tin, and pour the date syrup over them.
10. Set the puddings aside to cool.
11. Decorate half of the puddings by placing 1 tablespoon of the whipped cream on top of each pudding and drizzle with the date syrup. Decorate the other half of the puddings by drizling them with the date syrup and adding a sprinkling of walnuts, then serve.
