Enjoy a truffle tasting experience at home!

Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.

All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.

Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.

This dessert is pure comfort food and, assuming you keep a packet of dates in the pantry, is quick and easy to whip up without any special shopping … with some Truffle Hill Pink Salt alongside those dates you’ll have a memorable finish to any meal. Add a glass of Truffle Hill Liqueur Shiraz and your diners will be talking about this dessert for years to come! I’m guessing on the wine match as I haven’t tasted the liqueur shiraz, but reading about it seems a good match – any thoughts?

Serves

8

INGREDIENTS
  • 200g pitted dried dates, finely chopped
  • 1 teaspoon bicarbonate of soda
  • 300ml boiling water
  • 75g butter, chopped, plus extra for greasing
  • 170g castor sugar
  • ½ vanilla bean, seeds scraped
  • 2 eggs
  • 170g self-raising flour, sifted
  • 1 teaspoon Truffle Hill Pink Salt
  • Vanilla ice cream, for serving

Butterscotch Sauce

  • 250g salted butter, chopped
  • 300ml single cream
  • 200g brown sugar
  • ½ vanilla bean, seeds scraped and pod reserved
METHOD

Preheat oven to 180°C and grease a 20cm square cake tin.

Combine dates and bicarbonate of soda, stir in boiling water, cover and set aside for 20 minutes or so.

Meanwhile, make Butterscotch Sauce: combine butter, cream, sugar, vanilla seeds and pod in a small saucepan over medium heat and stir often until butter has melted. Reduce heat to low and cook for 5 minutes, watching it carefully as it may boil over. Discard vanilla pod.

Meanwhile place butter, sugar and vanilla seeds in the bowl of an electric mixer and beat until pale and fluffy. Beat in eggs one at a time. Fold in date mixture then flour.

Pour ½ cup of Butterscotch Sauce into the cake tin and top with batter.

Place cake tin on an oven tray and bake for about 40 minutes, until a wooden skewer inserted in the centre comes out clean.

Remove from oven and set aside to cool in the tin for 10 minutes, then turn out onto a baking paper-lined board.

Just before serving, stir Truffle Hill Pink Salt into remaining Butterscotch Sauce and warm over a low heat.

Serve pudding warm or at room temperature, with vanilla ice cream and Truffled Butterscotch Sauce.