• 175g Chopped Stoned Dates 175ml Boiling Water
  • 175ml Boiling Water
  • ½ Teaspoon Bicarbonate of Soda
  • 85g Unsalted Butter
  • 140g Caster Sugar
  • 1 large egg
  • ½ Teaspoon Vanilla Extract
  • 175g Self-Raising Flour
  • Toffee Sauce
  • 85g Light Muscovado Sugar
  • 40g Unsalted Butter
  • 2 Tablespoons Single Cream

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Soft, sweet and stickily moreish, what more could you ask for?
Preheat oven to 180 degrees C gas mark 4.
Put the dates in a small pan with the water and the bicarb. Heat gently for 5 mins. Remove from heat and put to one side.
Roll up your sleeves and cream the butter ans caster sugar. It must be light and fluffy.
Add the eggs and vanilla and continue beating.
Add the date mixture (liquid as well). Fold in the flour bit at a time using a non-wooden spoon.
Put the mixture in an 20cm (or thereabouts) square lined cake tin. Bake for 40 – 45 mins (I check after 40 mins with a wooden toothpick).
Remove from the oven and allow to cool.
Combine the ingredient for the toffee sauce in a small pan and heat gently. Once the sugar has melted and you have a nice sticky mess prick the cake all over and pour over the hot sauce. Leave to cool and cut into squares.