Description
A rich and moist British classic dessert made with soft date sponge cake soaked in warm toffee sauce and served with creamy vanilla ice cream.
Ingredients
- 200 g pitted dates (chopped)
- 300 ml boiling water
- 1 teaspoon baking soda
- 80 g butter (room temperature)
- 150 g brown sugar
- 2 eggs
- 200 g self-rising flour
- 1 teaspoon vanilla extract
- 150 g butter (for sauce)
- 200 g brown sugar (for sauce)
- 200 ml cream
- Vanilla ice cream (for serving)
Instructions
- Preheat oven to 350°F (180°C) and grease a 20 cm square baking pan.
- Place chopped dates in a bowl, pour over boiling water, add baking soda, and let sit for 10 minutes. Mash until smooth.
- Cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in the flour and the mashed date mixture until combined.
- Pour batter into prepared pan and bake for 30–35 minutes, or until the top springs back when lightly pressed.
- For the sauce, melt butter and brown sugar in a saucepan over medium heat. Boil for 3 minutes.
- Add cream and continue boiling for 2 minutes, stirring until thickened.
- Poke holes in the warm cake and pour half of the toffee sauce over it. Let soak for 10 minutes.
- Serve warm with remaining sauce drizzled on top and a scoop of vanilla ice cream.
Notes
- Serve warm for best flavor and texture.
- Increase sauce ingredients by 20% if you prefer extra sauce.
- Store leftovers refrigerated for up to 3 days and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 650 kcal
- Sugar: 65 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
