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Mushroom Sticky Date Pudding with Vanilla Ice Cream

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.


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.


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.


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.


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.


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.


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

Tags:

 Bakes & Pastries, Gourmet, Sauce

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