Sticky jaggery pudding recipe | Sainsbury`s Magazine

Ingredients

• 120g jaggery (we used Natco)
• 160g unsalted butter, plus extra to grease
• 1 x 200g pack medjool dates, stones removed
• 3 Darjeeling tea bags
• 12 cardamom pods, seeds ground
• 1 tsp bicarbonate of soda
• 3 medium eggs
• 225g self-raising flour
• ½ tsp fine salt
• 3 tbsp whole milk
• 150g jaggery
• 80g unsalted butter
• 150ml double cream
• 30g pistachio kernels, chopped
• vanilla ice cream (optional)