The perfect end to a Sunday roast dinner, complete with a hot toffee sauce and served with a big scoop of melting ice cream.
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Serves
10
Unsalted Butter
Light Brown Sugar
Egg
Black Treacle
Self Raising Flour
Medjool Date
Vanilla Extract
Bicarbonate of Soda
For The Toffee Sauce:
Dark Brown Sugar
Butter
Treacle
Double Cream
Ice Cream
Serves
10
Unsalted Butter
Light Brown Sugar
Egg
Black Treacle
Self Raising Flour
Medjool Date
Vanilla Extract
Bicarbonate of Soda
For The Toffee Sauce:
Dark Brown Sugar
Butter
Treacle
Double Cream
Ice Cream
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Step 1.
Heat the oven to 160C. Butter a 2lb loaf tin, then use baking paper to line. Use an electric whisk to whisk the butter and sugar until light and fluffy, then add the treacle.
Step 2.
Add the eggs one at a time, beating well with each edition. Fold in the flour along with a pinch of salt, it should have the consistency of a thick paste.
Step 3.
Add the dates to a pan with 250ml of water and bring the boil, once boiling, remove from the heat, add the vanilla and either use a potato masher or a stick blender to crush or blitz into a paste.
Step 4.
Now whisk in the bicarbonate of soda, it'll froth up a little. Tip into the other ingredients, mix well then spoon into the loaf tin and bake for 40 mins - 45 mins, until firm to the touch. Leave to cool in the tin.
Step 5. To make the sauce
Add the sauce ingredients to a pan and place over a medium heat. Whisk until the butter has melted and the ingredients have combined to make a glossy sauce. Add a pinch of salt.
Step 6.
Let the cake cool to room temp, then slice into chunky portions. Divide between bowls and spoon over the warm toffee sauce. Serve with a big scoop of vanilla ice cream.
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