Sweet Treats
This is a cosy, decadent dessert perfect for those cold evenings as the darker weather sets in. It isn’t as difficult as you might think to make this lightly spiced version of the sweet gooey classic. It is worth looking for Medjool dates, they have a rich caramelisedflavour compared to that of regular dates which makes them ideal for this ultimate treat!
Ingredients
For the cake:
- 200g Medjool dates
- 1 tsp vanilla extract
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 2 medium eggs, beaten
- 100g unsalted butter
- 100g light muscovado sugar
- 2 tbsp black treacle
- 100ml milk
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For the toffee sauce:
- 100g unsalted butter
- 100g light muscovado sugar
- 1 tbsp black treacle
- 200ml double cream
Pit and chop the dates and place them in a bowl. Pour over 160ml of freshly boiled water and leave the dates to soak for 20 minutes. After this add the vanilla extract and mash the softened dates with a fork. Set aside. Preheat the oven to 180℃/160°Fan/Gas mark 4. Grease and line the base of a 20x30cm baking dish. Then assemble the dry ingredients by sieving the flour into a bowl along with the bicarbonate of soda, ginger, cinnamon and nutmeg. Stir gently to combine. In a separate bowl using an electric whisk, beat the butter and muscovado sugar together on high for about two minutes until creamy. Reduce speed to medium and add in the beaten eggs, a little at a time. Once combined, beat in the treacle. Be aware that the mixture may look curdled at this point. Working in three batches, fold in the dry ingredients from earlier alternating with the milk. Start and end with the flour, so flour-milk-flour-milk-flour. Finally, stir the dates gently into the mixture. Pour the mixture into the prepared dish and bake in the oven for 30-35 mins until a skewer inserted into the middle of the cake comes out clean.
About 15 minutes before your cake comes out of the oven, start making the sauce. Melt the butter, sugar, treacle and cream together on a low heat, stirring to keep it smooth. While the cake is still hot out of the oven, pour over half the sauce and allow it to sink into the sponge for 15 minutes. Best served warm with a drizzle of extra sauce and some vanilla ice cream or custard. You can heat up any leftovers in the oven for 15 minutes and they will be even more indulgent as the sponge absorbs more of the sauce.
