Â鶹Éç

Available for over a year

A super simple dessert that’s all about indulgence for these Autumn evenings. For an extra kick add some golden rum in place of 60ml of the boiling water. For the sponge: • 160g dates, roughly chopped • 1 teaspoon bicarbonate of soda • 1 teaspoon vanilla extract • 50g butter (plus extra for greasing) • 270ml boiling water • 80g light soft brown sugar • 80g dark brown sugar • 2 eggs • 180g self raising flour For the toffee sauce: • 300ml double cream • 100g butter • 100g dark brown sugar • pinch sea salt flakes Method: 1. Heat oven to 170C. Put the dates in a bowl with the bicarbonate of soda, vanilla extract and butter then pour over the boiling water and stir well. Leave for 10 minutes. 2. In a separate bowl combine the remaining sponge ingredients then add to the date mixture and mix well. 3. Put the entire mixture into a processor and blitz for about 10 seconds then pour into a buttered baking dish and bake for around 30 minutes or until the sponge is cooked through. 4. Meanwhile combine your sauce ingredients in a saucepan and heat whilst stirring, bring to the boil for a minute then remove from the heat. 5. Once the sponge is cooked pour over half the sauce leaving the remaining sauce to pour over individual servings. Serve with vanilla ice cream or more double cream.