Serves 8
| 200g fresh or dried dates, stoned & chopped | |
| 1 tsp bicarbonate of soda | |
| 1tsp instant coffee | |
| 90g unsalted butter, softened | |
| 3/4 cup (170g) caster sugar | or 1/2 cup brown sugar |
| 2 large eggs | |
| V1:1 tsp vanilla essence | V2: 1/4 tsp mixed spice & 1/4 tsp cinnamon |
| 1 cup self-raising flour, sifted | |
| For the Sauce | |
| 60-100g unsalted butter | |
| 1 cup light muscovado sugar or brown sugar | |
| 1 cup double cream |
Preheat oven to 180ºC Grease a ovenproof dish.
In a bowl: Dates & 1cup water & 1tsp coffee: boil&simmer: 5-10mins(absorbed) remove from the heat. add 1tsp bicarbonate of soda Leave to cool--mash.
Beat 90g butter & 3/4 cup caster sugar: pale & fluffy beat in 2 eggs : one at a time add 1 tsp vanilla essence Sift in 1 cup self raising flour Fold in the dates mixture ( & 2tbsp yoghurt or milk)
Pour into the dish Bake 180c: 30 minutes-1 hour.
Toffee sauce: in a sauce pan ( low heat) 60-100g butter &1/2 cup brown sugar &1/2 cup cream : few minutes until dissolved & thickened & darkened in colour.
