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Molasses Tahini Sticky Pudding

Molasses Tahini Sticky Pudding

Blackstrap molasses and tahini are one of the best combinations ever. I dub it ‘nature’s toffee’ as the combination tastes like a deliciously decadent quick and easy to make toffee. I primarily lived off yogurt topped with molasses and tahini through the first few years of college. Delicious, quick, filling and easy to make it was a staple in my busy life.

I was always surprised when people showed surprise at my intense love of this amazing combination. Known as ‘poor man’s food’ to many, not many people liked its connotations.

After studying nutrition, it blew me away that tahini is one of the richest sources of calcium. Molasses is also very high in iron, so the combination as well as being tasty was actually really good for you too.

So here’s a very easy pudding recipe that lends of the toffee nuttiness of this combination to make a delightfully moist and tasty pudding cake.

  • Author: Samar Samy
Scale

Ingredients

3 large eggs

80 g butter

120g sugar

150g pitted date (I use the dried ones and remove stones and leave in hot water for 30 minutes)

4 tbsp blackstrap molasses

70 g tahini

1 tub Greek yogurt (120g)

1 tsp vanilla essence

Pinch of salt

1 tsp baking powder

200 g oat flour

100 g flour

Instructions

  1. Let pitted dates sit in hot water for 30 minutes to soften Make into a paste with hand blender.
  2. Using a mixer mix sugar and butter together until creamy.
  3. Add in eggs and vanilla essence, molasses, tahini, Greek yogurt and blend until soft and creamy.
  4. Add salt, baking soda and date paste.
  5. Add flour little by little until batter is soft, like a very thick custard.
  6. Put into a greased cake pan and pop into oven at 180c
  7. Leave for 30-40 mins. When you shake the cake pan and the centre does not jiggle, you can remove.
  8. You can also test by putting toothpick in centre, if no or some crumbs come out you can remove from oven.
  9. Leave to cool and serve.

Notes

  • I personally prefer a dense soft pudding texture, which is why I use oat flour. However, if you want it to be lighter and a more crumbly cake you can always reduce or omit oat flour with regular flour.
  • Also, when following recipes, I find outcomes are based on the size of eggs and butter you are using and even the type of mixer. Which is why you should pay attention to consistency of batter rather than set ingredients. Add flour little by little, if you feel the cake batter consistency is achieved you can stop. Alternatively, if flour is not enough add a little bit more. The consistency should be like a thick custard.

1 Comment

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