| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Alive &, Cooking |
8 |
servings |
INGREDIENTS
| 225 |
g |
Chopped dates; (8oz) |
| 150 |
ml |
Boiling water; (5floz) |
| 1 |
ts |
Bicarbonate of soda |
| 75 |
g |
Butter; (3oz) |
| 225 |
g |
Sugar; (8oz) |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Vanilla essence |
| 275 |
g |
Wholemeal self-raising flour; (10oz) |
| 1/2 |
ts |
Salt |
| 50 |
g |
Chopped walnuts; plus extra for |
|
|
; topping (2oz) |
| 2 |
tb |
Butter |
| 5 |
tb |
Soft brown sugar |
| 2 |
tb |
Single cream |
INSTRUCTIONS
TOPPING
Put the dates in a bowl and soak in the boiling water and bicarbonate of
soda for 2 hours. Preheat the oven to 190C/375F/gas 5. Grease and line a
23 x 13cm (9" x 5") cake tin.
Cream the butter and sugar together until light and fluffy. Gradually beat
in the egg and vanilla essence. Stir in the flour, salt and walnuts. Add
the date mixture and mix thoroughly. Spoon into the prepared tin and bake
for 35 minutes.
Make the topping by melting the butter and sugar together in a saucepan and
adding the cream. Simmer for 3 minutes. Pour over the warm cake and
sprinkle with walnut pieces.
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