Mushroom Sticky Date Pudding with Vanilla Ice Cream

Includes Recipe Video
Mushroom Sticky Date Pudding with Vanilla Ice Cream
  • Serves: 8
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Ingredients

Mushroom Sticky Date Pudding
175 g portobello mushrooms roughly chopped
100 g unsalted butter
120 g dark brown sugar
200 g Mejdool dates pitted
240 g boiling water
1 tsp bicarb soda
2 eggs
145 g self-raising flour
Pinch of salt
Butterscotch Caramel
125 g unsalted butter
100 g dark brown sugar
125 g thickened cream
Salt
Vanilla Ice Cream
3 egg yolks
80 g sugar
300 g milk
150 g thickened cream
10 g glucose
1 vanilla pod

Method

For the Mushroom Sticky Date Pudding
1

Preheat the oven to 160C.

2

Place dates in a pot with bicarb and boiling water, cook over low heat until dates are softened.

3

Meanwhile melt butter in a pan then add mushrooms and cook for 8–10 minutes until mushrooms are softened. Then place the mushrooms (with all the excess butter) and dates
together in a blender and blend until smooth. Then add in the dark brown sugar followed by the flour and, lastly, eggs.

4

Blend until a batter is formed then pour into a 10cm cake ring lined with baking paper or lightly sprayed with oil.

5

Pour 250g of mix into each cake ring and bake for 30 minutes in the oven.

<br />For the Butterscotch Caramel
6

Place the butter and sugar in a pot and stir gently over medium heat until sugars begin to liquify.

7

Whisk in thickened cream and bring to a boil, then simmer for 3–5 minutes while stirring. Once
thick enough to coat a spoon, season with salt and set aside.

<br />For the Vanilla Ice Cream
8

Place milk, cream, glucose and vanilla together in a pot and bring to a simmer. Meanwhile whisk egg yolks and sugar until fluffy.

9

Whisk hot milk into the egg yolks and then return to the heat and bring to a temperature of 85C.

10

Strain the mixture and allow to cool down completely before churning.

<br />To Serve
11

Remove mushroom date pudding from the cake ring while it’s still warm and cut in half for one portion.

12

Transfer onto a plate and scoop vanilla ice cream on top then finish with pouring warm butterscotch caramel over the dish.

13

Serve immediately.

Tip: Any off-cuts of the mushroom can be used to dry and blended into a powder to dust on top
of the dish.

Recipe by Reynold Poernomo

Ingredients

Mushroom Sticky Date Pudding
 175 g portobello mushrooms roughly chopped
 100 g unsalted butter
 120 g dark brown sugar
 200 g Mejdool dates pitted
 240 g boiling water
 1 tsp bicarb soda
 2 eggs
 145 g self-raising flour
 Pinch of salt
Butterscotch Caramel
 125 g unsalted butter
 100 g dark brown sugar
 125 g thickened cream
 Salt
Vanilla Ice Cream
 3 egg yolks
 80 g sugar
 300 g milk
 150 g thickened cream
 10 g glucose
 1 vanilla pod

Directions

For the Mushroom Sticky Date Pudding
1

Preheat the oven to 160C.

2

Place dates in a pot with bicarb and boiling water, cook over low heat until dates are softened.

3

Meanwhile melt butter in a pan then add mushrooms and cook for 8–10 minutes until mushrooms are softened. Then place the mushrooms (with all the excess butter) and dates
together in a blender and blend until smooth. Then add in the dark brown sugar followed by the flour and, lastly, eggs.

4

Blend until a batter is formed then pour into a 10cm cake ring lined with baking paper or lightly sprayed with oil.

5

Pour 250g of mix into each cake ring and bake for 30 minutes in the oven.

<br />For the Butterscotch Caramel
6

Place the butter and sugar in a pot and stir gently over medium heat until sugars begin to liquify.

7

Whisk in thickened cream and bring to a boil, then simmer for 3–5 minutes while stirring. Once
thick enough to coat a spoon, season with salt and set aside.

<br />For the Vanilla Ice Cream
8

Place milk, cream, glucose and vanilla together in a pot and bring to a simmer. Meanwhile whisk egg yolks and sugar until fluffy.

9

Whisk hot milk into the egg yolks and then return to the heat and bring to a temperature of 85C.

10

Strain the mixture and allow to cool down completely before churning.

<br />To Serve
11

Remove mushroom date pudding from the cake ring while it’s still warm and cut in half for one portion.

12

Transfer onto a plate and scoop vanilla ice cream on top then finish with pouring warm butterscotch caramel over the dish.

13

Serve immediately.

Tip: Any off-cuts of the mushroom can be used to dry and blended into a powder to dust on top
of the dish.

Recipe by Reynold Poernomo

Mushroom Sticky Date Pudding with Vanilla Ice Cream

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