Wow your guests - or yourself!
- 75g (3oz) butter
- 200g (7oz) (stoned weight) lovely plump dates (such as medjool dates), coarsely chopped
- 75g (3oz) brown sugar
- 50g (2oz) stem ginger in syrup, finely chopped
- 3 tblsp stem ginger syrup from the jar
- for the cake batter
- 150g (5oz) butter, cut into cubes
- 175g (6oz) caster or granulated sugar
- 200g (7oz) plain flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 3 eggs
- Preheat the oven to 170°C (325°F), Gas mark 3.
- Place the ovenproof frying pan over a medium heat and allow to warm up. Add in the butter, allow to melt, then tip in the dates, sugar, ginger and the syrup. Stir together and allow to bubble for just about 1 minute until slightly thickened, but don't let it darken. Take off the heat, set aside and make the cake batter.
- In the bowl of a food processor, place the butter, sugar, flour, baking powder and ground cardamom. Pulse a few times to mix, then add in the eggs and whiz just until it forms a soft dough. Alternatively, place the butter in a bowl and beat until soft, then add in the sugar and beat again, next the eggs one at a time, and lastly stir in the dry ingredients.
- Place tablespoonful blobs of the cake batter over the sticky date mixture in the ovenproof frying pan, carefully spreading to cover, but trying not to disturb the dates, and place in the oven.
- Bake for 25–30 minutes until a skewer inserted into the centre comes out clean. Once out of the oven, allow it to sit for just 2 minutes before placing an upturned plate over the pan and flipping out upside down.