Ingredients
| 80ml neutral oil (such as sunflower or vegetable), plus extra for greasing | |
| 130g pitted dates, roughly chopped | |
| 200ml oat milk | |
| 1 teaspoon bicarbonate of soda (baking soda) | |
| 100g dark muscovado sugar | |
| 50g caster sugar | |
| 70g tahini, plus extra to drizzle | |
| 50ml hot water | |
| 1½ teaspoons apple cider vinegar | |
| 150g plain flour | |
| 20g unsweetened cocoa powder | |
| 1 teaspoon baking powder | |
| 2 teaspoons ground ginger | |
| ¼ teaspoon ground cloves | |
| ½ teaspoon fine sea salt | |
| 2 tablespoons sesame seeds | |
| FOR THE SAUCE | |
| 200g dark muscovado sugar | |
| 175ml double cream (or plant-based cream) | |
| 50g salted butter (or plant-based butter) | |
| 50g dark chocolate, roughly chopped |
This is a warm, sweet, sticky pudding that’s the sort of dessert you scooch over to the sofas for. Think sticky toffee pud but a little different. The tahini brings a gorgeous nutty flavour and there’s a gentle hint of chocolate here that isn’t too overwhelming. Scoop this generously into bowls and let it soak up lots of toffee-like chocolate sauce.
View the recipe collection here
Instructions
| 1. | Preheat the oven to 180°C (160°C fan). Lightly grease an oval oven dish, about 26 x 18cm. |
| 2. | Add the dates and oat milk to a saucepan and heat gently for 4–5 minutes or until the dates are well softened. |
| 3. | Add to a food processor with the bicarbonate of soda and blitz until smooth. |
| 4. | Add the oil, sugars and tahini to a bowl and mix to combine. |
| 5. | Stir in the hot water, followed by the date mixture and apple cider vinegar. |
| 6. | In a separate bowl, mix together the flour, cocoa powder, baking powder, ginger, cloves and salt. |
| 7. | Make a well in the centre and pour in the wet mixture, stirring until just combined. |
| 8. | Pour the batter into the prepared dish. Top with the sesame seeds and bake for 30–35 minutes. |
| 9. | To make the sauce, add the sugar, cream and butter to a small saucepan and heat gently until melted. |
| 10. | Let it simmer for 2 minutes before stirring in the chocolate until melted. |
| 11. | Serve the cake warm with lots of sauce, an extra drizzle of tahini and a scoop of ice cream. |
This is an edited
extract from I’ll Bring
Dessert by Benjamina
Ebuehi, published
by Quadrille, $59.99.
Available in stores
nationally from 11 April
2024. Photography
by Laura Edwards.