Although only 27, Dick Wong has had a varied culinary career, cooking Chinese, Thai, Mediterranean and Western cuisines. He's now head chef of Aqua restaurant on Hollywood Road. At his Mid-Levels home, he makes a rich dessert which he serves with vanilla or caramel ice cream. Spiced butterscotch pudding with ice cream Ingredients 120 grams pitted dates 1/2 tsp baking soda 60 grams butter, at room temperature 120 grams granulated sugar, plus extra for moulds 1 tsp ground cinnamon 1 tsp ground cloves Finely grated zest of one lemon Finely grated zest of one orange 2 eggs 120 grams self-raising flour Melted butter for brushing moulds Vanilla or caramel ice cream For the sauce: 100 grams butter 130 grams soft brown sugar 130 grams heavy cream 1/3 piece vanilla bean Step 1: Lightly brush four moulds with melted butter then sprinkle lightly with granulated sugar. Place pitted dates and 150ml water in a saucepan over medium heat. Simmer for five minutes, or until dates are soft. Remove from heat and add the baking soda, stir to combine. Place the mixture in the bowl of a food processor and process until smooth. Leave to cool. Step 2: Place butter, sugar, cinnamon, cloves, lemon and orange zest in the bowl of a mixer. Beat until creamy, about 10 minutes. Add the eggs, one at a time, mixing thoroughly before stirring in the other. Fold half the flour into the mixture and stir until smooth, then add half the date mixture. Repeat with remaining flour and dates, stirring thoroughly to combine but do not overmix. Step 3: Heat oven to 170 degrees Celsius. Divide the mixture evenly between the moulds and place in a baking dish. Pour water into the baking dish so it comes halfway up the sides of the moulds. Cover with aluminium foil and bake for 45 minutes, or until puddings are done. Step 4: While the puddings are cooking, make the sauce. Split the vanilla bean lengthwise, scrape out the seeds and place them, along with the remainder of the bean, into a pan. Add the butter and heat until foaming. Stir in sugar. Simmer until the temperature of the mixture reaches 174 degrees Celsius on a candy thermometer. Remove from heat and, very carefully, add the heavy cream - the mixture will bubble and splatter, so take care not to let it burn you. Invert the puddings on to plates and carefully lift off moulds. Serve with a scoop of ice cream and drizzle with the butterscotch sauce. Wong recommends serving strong coffee or tea to counterbalance the richness of this dessert.