SUSIE’S
Cardamom and Orange Butterscotch Pudding
Susie used to work as a baker onboard a ship, which made her a dab hand in the galley-like kitchen in Luminary’s second premises. Although she kept us afloat on harder days with her humour and silly stories, we always knew she meant business. This sticky cardamom pudding, smothered in silky orange butterscotch sauce is no exception!
SERVES 8
For the cardamom pudding
110g unsalted butter, softened, plus extra for greasing
finely grated zest and juice of 1 orange
250g dried dates (preferably Medjool), pitted and chopped
175g soft dark brown or muscovado sugar
4 medium eggs
seeds from 10 green cardamom pods, crushed as finely as possible with a pestle and mortar
225g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
For the orange butterscotch sauce
100g caster sugar
200ml double cream
60ml freshly squeezed orange juice
½ tsp flaky sea salt
150g unsalted butter, at room temperature
To serve (optional)
crème fraîche
Preheat the oven to 160°C/140°C fan/Gas Mark 3 and grease and line a 20cm square baking tin with baking paper.
Combine the zest and orange juice along with the dates in a small saucepan and bring to a simmer over a medium-low heat. Continue to simmer for 5–10 minutes until the dates are soft.
Transfer the dates and juice to a food processor and blitz to a smooth paste, then set aside to cool.
Using an electric mixer, cream the butter and brown sugar together until soft, light and fluffy. Crack in the eggs, one at a time, beating between each addition, followed by the cooled date paste and mix until combined. Sift the ground cardamom seeds, flour, baking powder and bicarbonate of soda over the mixture, and fold in until fully incorporated.
Spoon the batter into the lined tin and smooth it over with a spatula. Bake for 30–35 minutes until the sponge springs back to the touch and an inserted skewer comes out clean. Leave to cool in the tin for about 5 minutes.
While the sponge pudding is baking, make the orange butterscotch sauce. Heat the caster sugar in a medium saucepan over a high heat and watch for it to melt. Keep swirling the saucepan (don’t stir!) until it’s fully melted and starting to turn golden. Wait for the caramel to go a deep amber colour before slowly whisking in the double cream and orange juice. It might splutter a bit to start with – but don’t be alarmed, just be careful. Add the salt, then slowly stir in the butter, a little at a time, until it’s all mixed in.
Cut the still-warm sponge into large squares and serve smothered in the butterscotch sauce, adding a spoonful of crème fraîche, if you like.
