Mulan Chilli and Jasmine Tea Sticky Toffee Pudding with Ginger Butterscotch Sauce.

Mulan Chilli and Jasmine Tea Sticky Toffee Pudding with Ginger Butterscotch Sauce.

This is how we interpret Mulan. We thought the strong flavours of the chilli and ginger represent her as a powerful, fiery warrior. The floral and subtle flavour of the jasmine tea is to remind us that, underneath the macho exterior, there is a beautiful and feminine girl. I added black treacle to the butterscotch sauce to reflect Mulan's beautiful black hair. Hope you'll like and agree with our interpretation of Mulan.

Equipment:

20cm springform cake tin lined with baking paper.

In a saucepan, put in

-2 jasmine tea bags, with

-150g chopped dates,

-1/4 chilli, finely chopped (optional),

-250ml water.

Bring up to the boil. Turn the heat off, add

-1tsp bicarbonate of soda.

Stir and leave for 15 minutes.

     For the cake.

Use an electric mixer, beat

-60g soft butter with,

-60g caster sugar,

-2 eggs,

-150g self raising flour,

-pinch of salt.

Beat to combine the ingredients.

Stir through,

-chopped date mixture (tea bags discarded).

Mix well to combine.

Pour into the prepared tin.

Oven 180c fan forced.

Bake 20-25 minutes. Skewer should come out clean.

Leave to cool slightly in the cooking tin.

   For the butterscotch sauce.

In a saucepan, put in

-2cm thickly sliced ginger,

-2 Jasmine tea bags,

-80g butter,

-150g dark brown sugar,

-300ml double cream,

-1tbsp black treacle,

-pinch of salt.

Cook, stirring on low heat until the sugar and butter have melted. Carry on cooking for 5 minutes or so to infuse the flavours.

Cut the cake into slices.

Serve with the sauce.