Description
Serves 6
Ingredients
Units
Scale
For the Sponge –
- 86g Pitted Dates, chopped
- 50ml Water
- 50ml Guinness
- 1/2 tsp Bicarbonate of Soda
- 86g Soft Dark Brown Sugar
- 25g Unsalted Butter
- 1 Free Range Egg
- 86g Self Raising Flour
For the Sauce –
- 200ml Double Cream
- 200g Unsalted Butter
- 200g Soft Dark Brown Sugar
- 200ml Guinness
Instructions
- Put the dates, water, Guinness and Bicarbonate of Soda in a small saucepan, over a gentle heat soften the dates to a paste for around 15 minutes. Set aside to cool.
- Butter the individual bundt tin well (make sure you get into all the corners), or use a 15cm Square tin, and set aside.
- Cream the butter and sugar together until pale and fluffy, beat in the egg and the flour, stir in the cooled date mixture. Spoon the mixture between the bundt holes evenly, only a third full as will rise while baking. Bake for 20 minutes until risen and spongey, if baking in a 15cm square tin bake for 30-40 minutes.
- Make the sauce while the sponges are baking. In a saucepan, combine all the sauce ingredients, melt on a low heat, until all are melted, then increase the heat to a boil then reduce down to low heat and simmer for 10-15 minutes until thickened.
- Turn out the sponges to serve or if using the cake tin, cut into squares and serve with a lot of the sauce. You can add ice cream or double cream as well to serve but delicious on its own with the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Bake
- Cuisine: British