Ingredients
- 1 1/2 cups - 270g - 9oz Pitted dates, chopped
- 1 Tsp Bicarbonate of soda
- 150g - 5oz Unsalted butter, chopped
- 1 1/2 cups - 185g - 6oz Self-raising flour
- 265g - 8 1/2oz Firmly packed soft brown sugar
- 2 eggs, lightly beaten
- 2 Tbsp Golden Syrup
- 3/4 cup - 185ml - 6 fl oz Cream
Directions
- Preheat the oven to 180 d C/350 d F/Gas 4. Grease six 1 cup (250ml - 8 fl oz) muffin holes. Place dates and 1 cup (250ml - 8 fl oz) water in a saucepan, bring to the boil, then remove from the heat and stir in the bicarbonate of soda. Add 60g (2oz) of the butter and stir until dissolved. Sift the flour into a large bowl, add 2/3 cup (125g - 4oz) of the sugar and stir. Make a well in the centre, add the date mixture and egg and stir until just combined. Spoon the mixture evenly into the prepared holes and bake for 20 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
- To make the sauce, place the golden syrup and cream with the remaining butter and sugar in a small saucepan and stir over low heat for 3-4 minutes, or until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer, stirring the sauce occasionally, for 2 minutes. To serve, turn the cakes out onto serving plates, pierce the tops a few times with a skewer and drizzle with the sauce.
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