The recipe is from Good Food, as I was not able to find the exact one they use at Rick Stein’s. I have tried to add my own spices combination, but I can’t say they come through particularly amongst the dates and sugar. It is, however, an excellent recipe, 10 out of 10, all Bankses agreed. Rare! 🙂

225g of medjool dates were chopped and soaked in 175 g of boiling water. 175 g of self raising flour, 1 tsp of bicarb soda, 2 beaten eggs were sitting ready. 85 g of softened butter got creamed with 100 g of brown sugar ( original recipe called for 140 g, I thought it was too much). Beaten eggs went in. 2 tbsp of black treacle in. Then flour and soda, gently folded in. 100 ml of milk. The dates, mashed into smooth loveliness, in. I also added a generous amount of cinnamon, freshly grated nutmeg and some of piernik spice combo. This lovely batter went into a square tin all together, rather than into 7 small ramekins and was baked in 160 degrees for around 40 minutes. In the meantime toffee sauce was made out of 130 g of brown sugar ( 175 g recommended in the recipe), 50 g of butter, 225 ml of double cream, 1 tbsp of black treacle. All this gently combined together on the stove, heated up until thick and bubbly.

We had ours with Haagen Dazs vanilla ice cream, half of the cake awaits in the freezer for when we want it again. Better ice cream will be purchased for this occasion though.

An excellent use of ingredients, I must say. 🙂