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Serves 10
Ingredients
Main
3/4 lb. pitted dates
1/2 cup of butter or margarine
1 1/2 cups all-purpose flour
1/2 teaspoons baking powder
½ teaspoon of baking soda
3/4 of cup firmly packed brown sugar
3 large eggs
Toffee sauce
3 cups whipping cream
1/4 cup batter
1 1/2 cups of sugar
1/4 cup light corn syrup or golden syrup
Method
In a large pan, combine dates and 1 1/2 cups of water. Bring to a boil over high heat and stir often until most of the water is absorbed, 5 minutes or so. Watch carefully to avoid scorching. Let cool at least 15 minutes. Butter and flour a 9-inch square pan. In a bowl, mix 1 1/2 cups of flour with baking powder and baking soda. In a food processor, process well-cooked dates until smooth. Add 1/2 cup of butter, sugar, eggs, and flour mixture. Process until well blended. Pour batter into pan and spread level. Bake in 325 degrees Fahrenheit oven until cake springs back when lightly pressed in the center and edges begin to pull from pan, 30 to 40 minutes. Let cool in pan 5 minutes, then turn out onto a rack. Cut warm cake in half horizontally.
Rinse and dry baking pan. Pour about half cup sticky toffee sauce into pan. Lay cake bottom, cut side up, in pan. Pour about two cups hot toffee sauce over cake. Lay cake top, cut side down, in pan pour remaining hot sauce evenly over it. Let's stand at least 30 minutes. Invert a flat, rimmed plate over pan; Holding containers together, turn over and lift pan off cake. Cut into rectangles and transfer to plates. Serve with lashings of bird’s custard.
To make the toffee sauce; In a 6 quart pan over high heat, boil 1 1/2 cups of whipping cream, 1 1/2 cups of sugar, quarter cup batter, and quarter cup light corn syrup or golden syrup, stirring frequently until golden brown, 6 to 8 minutes. Remove from heat and immediately stir another 1 1/2 cups of whipping cream into pan. Return to high heat and stir until sauce comes to a rolling boil, one to two minutes. Use source hot, or cool slightly. Can chill and keep for up to two days; Stir over high heat until hot. Makes approximately 3 1/2 cups.
Recipe is from member Joyce Hickey,
taken from the DBE ‘A Treasure of Recipes’ Cookbook by DBE Idaho.