This is a thick, sticky, cake-like dessert. Works well with gluten free flour too.

Ingredients

For the sponge

  • 260g (9.2oz) dried Medjool dates
  • 250ml boiling water
  • 100ml milk
  • 60g (2.1oz) butter
  • 255g (9.1oz) light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda (baking soda)
  • 310g (11oz) self raising flour

For the sauce

  • 255g (9.1oz) butter
  • 310g (11oz) dark brown sugar
  • 200ml whipping/single cream

Method

Blend the dried dates in a food processor, and add boiling water, blend more. Add milk and blend.

Add the rest of the ingredients and mix. Put in a greased loaf pan.

Bake at 355F/180C for 35 minutes.

Melt all the sauce ingredients in a pan and bring to the boil.

Pour a thin coating of the sauce over thee sponge, put back in the oven for 5 minutes.

Save the rest of the sauce for serving with it.