Sticky Date Cake

Where This Goes Wrong

Do not drain the dates.

Expect a loose batter.

If your oven runs hot, check at 32 minutes.

Pour the sauce over while the cake is hot.

How to Make Sticky Date Cake

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1. Heat the oven to 180°C / 355°F and line a 20 cm square tin. Pour the boiling water over the dates, stir in the bicarbonate and leave for 10 minutes.

   Mark done Start 10 min timer

2. Cream the butter and 150 g sugar, beat in the eggs and vanilla, then fold in the flour and the date mixture.

   Mark done

3. Pour into the tin and cook for 40 minutes until a skewer comes out clean.

   Mark done Start 40 min timer

4. Boil the sauce sugar, cream and butter for 5 minutes. Poke holes in the cake, pour over half the sauce and serve the rest alongside.

   Mark done Start 5 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 4 days. Warm gently before serving.

Changing the Recipe

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Good With

• Pouring cream
• Vanilla ice cream
• Custard
• Pot of tea

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.