Cake
- 200 g dried dates and stoned dates
- 300 ml water (or coffee)
- 1 tsp baking soda
- 150 g brown sugar
- 100 g butter
- 1 tsp vanilla
- 2 eggs
- 150 g all purpose flour
- 1 1/2 tsp baking powder
- Pinch of salt
- Sauce
- 3/4 cup plus 1 tablespoon soft dark brown sugar
- 2 tbsp golden syrup
- 28 g butter
- 190 ml heavy cream
Recipe
Preheat the oven to 180°C and line a rectangular baking tin with greaseproof paper.
Chop the dates small pieces and put into a saucepan with the water or coffee. Bring to the boil and simmer for about 10 mins until the dates are soften and most of the liquid has been absorbed by the dates.
Take the pan off of the heat, add the bicarbonate of soda, stir and leave to cool slightly.
Beat the butter, sugar and vanilla together in a bowl until pale and fluffy. Crack in the eggs one at a time and beat in as well. Sieve in the flour, baking soda, and salt, and stir to combine. Tip in the dates and all the remaining liquid and stir until well mixed in.
Pour the date batter into the lined tin and bake for 30 minutes until golden, springy and a knife comes out clean.
Just before serving, make the sauce. Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
Serve a square of the pudding warm (you can reheat in the microwave) with the toffee sauce and a little ice cream. Makes 12 generous pieces.
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