Ingredients
Cake
225g whole Medjool date175g boiling water (1 cup)
1 tsp vanilla extract
175g self-raising flour (~1.25 cup)
1 tsp baking soda
2 egg
85g butter softened (~6 tbsp)
100g demerara sugar (1/3 - 1/2 cup) [Original recipe - 140g or ~3/4 cup]
2 tbsp molasses
100ml milk (1/3 cup + 2 tbsp)
Toffee sauce
100g demerara sugar (~1/2 cup) [Original recipe - 175g or ~3/4 cup + 2 tbsp]50g butter (4 tbsp)
225ml heavy cream (or whipping cream)
2 tbsp molasses
Method
Cake- Chop the dates quite small. Put them in a bowl
- Pour the boiling water over. Leave for about 45-60 mins
- Mash a bit. Use hands or fork
- Stir in the vanilla extract
- Preheat oven to 350F
- Mix the flour and baking soda together
- Beat the eggs in a separate bowl
- Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar)
- Add the eggs a little at a time, beating well between additions
- Beat in the molasses
- Using a large metal spoon, gently fold in 1/3 of the flour, then 1/3 the milk, being careful not to overbeat. If you are using a mixer, do not overbeat
- Repeat until all the flour and milk is used
- Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter
- Pour in 9 inch pan and bake for 25-30 mins (until done)
Syrup
- Put the sugar and butter for the sauce in a medium saucepan with half the cream
- Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
- Stir in the molasses
- Turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee color, stirring occasionally to make sure it doesn’t burn
- Take the pan off the heat and beat in the rest of the cream
When cake is cooled, pour syrup and allow to soak for a few hours. You could also the cake into smaller cakes, place them in bowls that fit and allow to soak.
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