Emirati Date Pudding with Sunflower Seed Crumble

Ingredients

• 1.5 cups Pitted dates
• 1 teaspoon Baking soda
• 1 cup Hot water
• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1/2 cup Butter
• 3/4 cup Brown sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1/2 cup Sunflower seeds
• 1/4 cup Rolled oats

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Prepare a baking pan by greasing and flouring it.
2. 2In a medium bowl, combine the 1.5 cups of pitted dates, 1 teaspoon of baking soda, and 1 cup of hot water. Stir them together and let this mixture sit for 10 minutes.
3. 3In a separate large bowl, whisk together the 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
4. 4In another large bowl, use an electric mixer to cream together the 1/2 cup of butter and 3/4 cup of brown sugar until the mixture looks light and fluffy.
5. 5Add the 2 large eggs to the butter and sugar mixture, one at a time, beating well after each addition. Stir in the 1 teaspoon of vanilla extract.
6. 6Add about one-third of the dry ingredients (from step 3) to the wet ingredients (from step 5) and mix until just combined. Then, add half of the date mixture (from step 2) and mix. Repeat this process, alternating dry ingredients and date mixture, ending with the dry ingredients. Be careful not to overmix.
7. 7Pour the batter evenly into the prepared baking pan.
8. 8In a small bowl, mix together the 1/2 cup of sunflower seeds and 1/4 cup of rolled oats to create a crumble topping. Sprinkle this mixture evenly over the top of the batter.
9. 9Bake for 35 to 40 minutes. The pudding is done when a toothpick inserted into the center comes out clean.
10. 10Let the pudding cool in the pan before serving.

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