A classic recipe, this dessert will go down a treat.
Ingredients
Makes 8-10 cakes
For the cake
- 120g dates, pitted and chopped
- 150g (5oz) sultanas
- 1 tsp bread soda
- 250ml water
- 60g (2oz) butter
- 185g (7oz) Self Raising Flour
- 125g (4 1/2oz) brown sugar
- 2 eggs, lightly whisked
For the toffee sauce
- 140g (5oz) brown sugar
- 2 tbsp golden syrup
- 90g (3oz) butter
- 185ml cream
Method
- Preheat the oven to 180. Line a muffin tray with 8-12 paper cases (depending on size)
- Put the dates, sultanas and 250ml water into a pan. Bring to the boil, remove from the heat and stir in the bread soda.
- Add the butter and stir until melted.
- Sift the flour into a bowl. Stir In the sugar. Make a well in the centre, add the date mixture and eggs. Combine well.
- Divide the batter amongst the cake cases. Bake for 20 minutes until a skewer comes out clean.
- To make the sauce; Put the golden syrup, cream, butter and sugar into a medium saucepan over a low heat.
- Stir for 5 minutes until the sugar dissolves. Now increase the heat and bring to the boil.
- Reduce the heat and simmer for 2 minutes.
- To serve, pierce the warm cakes a few times with a skewer, pour over the sauce and serve with cold whipped cream.
