Preheat the oven to 160C.
Place dates in a pot with bicarb and boiling water, cook over low heat until dates are softened.
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.
Blend until a batter is formed then pour into a 10cm cake ring lined with baking paper or lightly sprayed with oil.
Pour 250g of mix into each cake ring and bake for 30 minutes in the oven.
Place the butter and sugar in a pot and stir gently over medium heat until sugars begin to liquify.
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.
Place milk, cream, glucose and vanilla together in a pot and bring to a simmer. Meanwhile whisk egg yolks and sugar until fluffy.
Whisk hot milk into the egg yolks and then return to the heat and bring to a temperature of 85C.
Strain the mixture and allow to cool down completely before churning.
Remove mushroom date pudding from the cake ring while it’s still warm and cut in half for one portion.
Transfer onto a plate and scoop vanilla ice cream on top then finish with pouring warm butterscotch caramel over the dish.
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