This delectable combination of a light, moist, and fluffy sponge date cake topped with a luscious toffee icing is unbelievable.
There is not a person who didn’t ask me for the recipe after the first bite! Although the date fruit is undeniably Arab, it is believed that its use in the “sticky toffee pudding” was a British conception.
For the cake:
1 cup dried pitted dates
1 cup water
1 tsp bicarbonate of soda
3/4 cup brown sugar
1/2 cup butter, room temperature
1 tsp vanilla
2 eggs, beaten
1 cup flour
1 tsp baking powder
For the icing:
6 Tbsp cream
1/3 cup brown sugar
2 Tbsp butter
|Frothing bicarb in the cooked dates.|
|Cooled date puree added to egg mix.|
Preheat the oven to 350°F.
Place dates in a saucepan along with the water.
Bring to the boil, and then boil uncovered, for about 10 minutes, until all the water is absorbed and the dates have softened.
Remove from the heat.
Stir in the bicarbonate of soda and set aside to cool.
Cream together the butter and brown sugar.
Stir in the vanilla.
Gradually beat in the eggs and then fold in the cooled date mixture.
Stir in the flour and baking powder, and a pinch of salt.
Spoon the batter into the prepared pan.
Smooth the surface.
Bake for 35 minutes, until risen and just set.
Allow to cool completely before icing the cake-pudding.
For the icing, gently heat the cream, sugar and butter together in a small pan until the sugar is dissolved.
Bring to the boil and then cook, uncovered for 4 minutes, until golden.
Do not stir. Leave to cool.
Using the back of a wet spoon, spread it over the cake.
Leave to set before cutting into rectangles.