Ingredients:

  • 175g Medjool dates, pitted and chopped
  • 200ml boiling water
  • 1 tsp baking soda
  • 50g unsalted butter, softened
  • 150g light brown sugar, packed
  • 2 large eggs, lightly beaten
  • 200g self-raising flour
  • Pinch of salt
  • 100g unsalted butter (for sauce)
  • 100g light brown sugar, packed (for sauce)
  • 150ml double cream (heavy cream)
  • 1 tbsp black treacle (molasses) – optional
  • Pinch of sea salt

Instructions:

  1. Soak chopped dates in boiling water with baking soda. Set aside.
  2. Cream softened butter and brown sugar until light and fluffy.
  3. Gradually beat in the eggs, one at a time.
  4. Gently fold in the self-raising flour and salt.
  5. Stir the soaked dates into the batter.
  6. Pour batter into prepared baking tin and bake in preheated oven until a skewer inserted into the center comes out clean.
  7. Melt butter, brown sugar, treacle (if using), and cream in a saucepan. Simmer until thickened and glossy.
  8. Whilst the sponge is still warm, poke holes in the top and slowly pour half of the toffee sauce over it. Serve warm, topped with remaining sauce.