This recipe turned out very nicely.
Made in an oval Pyrex bowl, the closest I had to the required size of 20 x 30cm.
The cake was very soft and fluffy, not stodgy and wet as STPs sometimes are.
The cake was very soft and fluffy, not stodgy and wet as STPs sometimes are.
If needed, you could probably make the cake and the sauce ahead - and then just reheat each separately before pouring the sauce over the cake.
Recipe adapted from the original Tesco one here.
INGREDIENTS
175g pitted medjool dates, roughly chopped
1 teabag
1 tsp bicarbonate of soda
1 tsp vanilla extract
175g lightly salted butter, softened, plus extra for greasing
50g dark muscovado sugar
50g soft light brown sugar
2 eggs
100ml milk
175g self-raising flour, plus extra for dusting
175g pitted medjool dates, roughly chopped
1 teabag
1 tsp bicarbonate of soda
1 tsp vanilla extract
175g lightly salted butter, softened, plus extra for greasing
50g dark muscovado sugar
50g soft light brown sugar
2 eggs
100ml milk
175g self-raising flour, plus extra for dusting
Sauce:
150ml double cream
100g dark muscovado sugar
75g lightly salted butter
150ml double cream
100g dark muscovado sugar
75g lightly salted butter
Method
* Pour 150ml boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10 mins. Remove the teabag and discard. Add the vanilla extract and mash the mixture with a fork.
* Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20 x 30cm tin or ceramic dish and line the base with nonstick baking paper. Alternatively, use 6 x 200ml pudding tins or ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of nonstick baking paper.
* Beat the butter with both the muscovado sugars until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour).
* Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 mins (or 25 mins for individual puds), until golden and risen.
* Meanwhile, make the sauce. Gently heat the cream, sugar and butter in a pan set over a low heat, stirring often until smooth. Spoon half the sauce over the cooked sponge as soon as it is removed from the oven, keeping the remaining sauce warm.
* Let the sponge sit for 10 mins then cut into 8. Serve warm, with the extra sauce and some crème fraîche or ice cream, if you like.
* Pour 150ml boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10 mins. Remove the teabag and discard. Add the vanilla extract and mash the mixture with a fork.
* Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20 x 30cm tin or ceramic dish and line the base with nonstick baking paper. Alternatively, use 6 x 200ml pudding tins or ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of nonstick baking paper.
* Beat the butter with both the muscovado sugars until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour).
* Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 mins (or 25 mins for individual puds), until golden and risen.
* Meanwhile, make the sauce. Gently heat the cream, sugar and butter in a pan set over a low heat, stirring often until smooth. Spoon half the sauce over the cooked sponge as soon as it is removed from the oven, keeping the remaining sauce warm.
* Let the sponge sit for 10 mins then cut into 8. Serve warm, with the extra sauce and some crème fraîche or ice cream, if you like.
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