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Chai Walli Sticky Date Pudding

Chai Walli Sticky Date Pudding

Make this fragrant Sticky Date Chai-infused Pudding for something deliciously aromatic at Tea Time. Chai Walli is sourced from small batch, organic and fair trade tea gardens in the Assam Valley of India, producing ethical single origin Indian teas. Their signature chai is the most authentic chai on the market. It is made using only whole spices that are hand blended using traditional Indian practices.
Course Dessert

Ingredients
  

Chai Pudding

  • 250 g pitted dates roughly chopped
  • 1 tsp bicarbonate of soda
  • 1.5 cups boiling water
  • 125 g Lescure Unsalted Butter room temperature
  • 1 tsp Tasman Sea Salt
  • 3 tbsp Spice Chai Caffeine Free ground to a power using a mortar & pestle, or a spice grinder
  • 1 cup dark brown sugar
  • 1 tsp Neilsen Massey Vanilla Extract
  • 2 Kangaroo Island Eggs
  • 1.75 cups self raising flour

Chai Caramel Sauce

  • 300 ml thickened cream
  • 60 g Lescure Unsalted Butter
  • 1 cups dark brown sugar
  • 2 tbsp Spice Chai Caffeine Free
  • 1/2 tsp Neilsen Massey Vanilla Extract

Instructions
 

Chai Pudding

  • Preheat oven to 180°C (350°F).
  • Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
  • In a separate bowl mix butter, sugar and vanilla, using an electric beater until creamy. Add eggs to the butter mixture, 1 at a time, beating well after each egg.
  • Using a large spoon, fold through date mixture from step 1, flour and powdered chai mix until well combined.
  • Spoon the chai pudding mixture into a 23cm cake pan, pre greased and lined with baking paper.
  • Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
  • All to cool then turn upside down onto a plate, or cake stand.

Chai Caramel Sauce

  • Combine ingredients into a saucepan over medium heat. Stir the sauce for about 4 - 5 minutes until everything is combined and it comes to the boil.
  • Reduce heat to medium-low and simmer for 2-3 minutes. Strain sauce into a jug for pouring later, (discard tea leaves.)
  • Once the chai pudding has cooled, pierce it all over with a skewer then pour 1/2 cup of the warm chai caramel sauce over it.
  • Stand for 10 minutes before slicing. Serve the cake with remaining sauce as desired, alongside.

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