There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Preheat the oven to 190°C/gas mark 5. Line a 20cm loose bottom cake tin with greaseproof paper
Mix together the rapeseed oil and sugar, then slowly add the beaten eggs. Fold in the sieved flour and set aside
110ml of rapeseed oil
175g of light brown sugar
225g of self-raising flour
Meanwhile, mix together the bicarbonate of soda and Camp coffee and pour this over the dates, followed by the boiling water. Mix well, allow to cool for 10 minutes and then pour into the creamed pudding mixture
1 tsp bicarbonate of soda
2 tsp Camp coffee
275ml of water
225g of dates
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 the touch
1 tub of vanilla ice cream
While the pudding is baking, make the butterscotch sauce. Combine the butter and sugar in a small pan and place on a low heat. Stir to dissolve and combine, then mix in the cream to finish. Keep warm
125g of butter
175g of muscovado sugar
70g of double cream
Cut the pudding into 8 equal-sized portions, warm through in the microwave if necessary and serve with the hot butterscotch sauce and vanilla ice cream. You can also serve with fresh cream or crème fraîche
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