Sticky Cardamom Pudding with Brown Butter Caramel and Pistachio Dust
STICKY CARDAMOM PUDDING
200 grams dried pitted dates, finely chopped
1 cup boiling water
¾ teaspoon baking soda
8 green cardamom pods
150 grams butter, diced
¼ teaspoon each ground cinnamon and ginger
½ teaspoon finely grated whole nutmeg
¾ cup firmly packed dark cane sugar
3 large eggs
1 teaspoon vanilla extract
1½ cups self-raising flour
½ teaspoon flaky sea salt
BROWN BUTTER CARAMEL
100 grams butter, diced
½ cup dark cane sugar
½ cup cream
¼ cup golden syrup
1 teaspoon flaky sea salt
PISTACHIO DUST
⅓ cup pistachios, roasted and lightly salted
TO ASSEMBLE
vanilla bean ice cream, to serve
Grease a loaf tin (mine is 23cm x 13cm) and fully line with baking paper.
