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Pudding cake:

6 oz (170g) hoshigaki, sliced (dried leaves and stem removed)***

6 Tbsp (85g) unsalted butter, room temperature

6 oz boiling water

1 Tbsp molasses

½ cup (104g) brown sugar, packed

1 Tbsp vanilla bean extract

2 eggs, room temperature

1 ¼ (165g)cup all-purpose flour

1 tsp baking soda

1 ¼ tsp salt

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Coconut syrup:

1 14 oz can full fat coconut milk

1 ½ cups (320g) brown sugar, packed

Salt, to taste

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Instructions:

1. Preheat oven to 350F

2. Grease ramekins with butter and flour. Set aside.

3. Place hoshigaki in a mason jar. Pour boiling water over it and let it sit for at least 10 minutes.

4. Using an immersion blender, blend hoshigaki and water until smooth.

5. Place butter, molasses, brown sugar and vanilla bean extract in a bowl. Using hand mixer, beat until combined.

6. Add in eggs one at a time until combined.

7. Mix in hoshigaki mash.

8. Fold in baking soda and flour until incorporated.

9. Fill ramekins ⅔ of the way up and bake for about 25-35 minutes. Using a cake tester it should come out clean.

10. As cake cooks, prepare your sauce. Add coconut milk, brown sugar and salt to a pot. Cook until it has thickened and coats the back of your spoon. About 25 minutes. Set aside.

11. While cake is still hot, poke holes with the cake tester and pour sauce over. Let soak for 10 minutes.

12. Using an off set spatula scrape the sides to release from the ramekin.

13. Turn cake out onto plate and spoon more sauce over. Serve with ice cream. Enjoy!

NOTES:

**Hoshigaki can usually be purchased at Asian food markets.

**Substitute pitted dates for hoshigaki.