by Galton Blackiston
Recognisable for his many TV appearances including Great British Menu, Galton is a Norfolk boy who’s been a fan of our oil since we started. Using hillfarm oil in this traditional pudding in place of butter makes it less of a guilty-treat! If you would like to make this as individual servings for a dinner party we like to serve it in 8 individual ramekins.
Instructions
- Preheat the oven to 190°C/gas mark 5.
- Line a 20cm loose bottom cake tin with grease proof paper.
- Mix together the hillfarm rapeseed oil and sugar, then slowly add the 4 beaten eggs. Fold in the sieved flour and set aside.
- Meanwhile mix the bicarbonate of soda and Camp Coffee and pour it over the dates, followed by the boiling water. Mix well then allow to cool for 10 minutes.
- Once it has cooled, pour onto the creamed mixture. Bring together to create a very runny batter.
- Pour into the prepared cake tin and bake for 1 hour 15 minutes or until springy to touch.
- Make the butterscotch sauce by putting the butter and muscovado sugar in a small pan, and gently heat to melt the butter and dissolve the sugar, stirring occasionally. Stir in the cream.
- Pour the butterscotch sauce over the pudding and serve with ice cream. Tip: This can also be made as individual puddings. Bake for 25mins (or until they are cooked though and not raw in the middle when you test with a skewer)