Ingredients
Serves: 8-12
- 120g (4 1/2oz) dates, pitted & chopped
- 150g (5oz) sultanas
- 1 tsp bread soda
- 250ml water
- 60g (2oz) butter
- 185g (7oz) Self Raising Flour
- 125g (4 1/2oz) brown sugar
- 2 eggs, lightly whisked
Toffee sauce:
- 140g (5oz) brown sugar
- 2 tbsp golden syrup
- 90g (3oz) butter
- 185ml cream
Method
- Preheat the oven to 180. Line a muffin tray with 8-12 paper cases (depending on size)
- Put the dates, sultanas and 250ml water into a pan. Bring to the boil, remove from the heat and stir in the bread soda.
- Add the butter and stir until melted.
- Sift the flour into a bowl. Stir In the sugar. Make a well in the center, add the date mixture and eggs. Combine well.
- Divide the batter amongst the cake cases. Bake for 20 minutes until a skewer comes out clean
To make the sauce:
- Put the golden syrup, cream, butter and sugar into a medium saucepan over a low heat.
- Stir for 5 minutes until the sugar dissolves. Now increase the heat and bring to the boil. Reduce the heat and simmer for 2 minutes.
To serve:
- Pierce the warm cakes a few times with a skewer, pour over the sauce and serve with cold whipped cream.
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