A quicker version of the British classic, with a 5minute caramel sauce, just make sure you save some room for a second portion.
Makes 12 squares
Prep time 20 mins
Cooking time 35mins
220g dried pitted dates
85g unsalted butter
185g dark muscavado sugar
180g self raising flour, sifted
3 eggs
2tsp bicarbonate soda
2tsp vanilla extract
100g light muscavado sugar, dark will be ok if need be
100g unsalted butter
150ml double cream
Roughly chop the dates and put in a bowl with 200ml of boiling water, leave to soften for 5mins and then mash them with a spoon against the side of the bowl
Heat your oven to 150c and line a 10" by 8" deep tray with baking paper.
Cream the sugar and butter together, until its lighter in colour, slow the mixer down a little but make sure its still mixing slowly, then add the eggs one but one, it will look curled but don't worry.
Next add the flour, bicarb, vanilla extract and dates.
Once all the ingredients have mixed together well, pour it into your cake tray and pop in the oven, check after 30 mins and poke in a clean knife if it comes out clean then its cooked, if its not quite done pop it back in the oven and check again 5mins later.
Once its cooked remove from the oven and allow to cool, I leave mine in the tray to cool.
To make the sauce just pop all the ingredients into a saucepan and cook over a medium heat, once its reached boiling point let it boil for 2-3 mins, stirring consistently until it has thicken slightly, be careful not to burn the sugar though.
Drizzle all over the cake and pour the spare sauce into a jug, its even better with a big dollop of vanilla ice cream!!
