Ingredients
For the caramel sauce:
- 2 cups (450 g) packed light brown sugar
- ½ cup plus 1 tbsp (125 g) butter
- ½ tsp salt
- 2 cups (500 ml) heavy cream
- 2 tbsp dark rum or Cognac
For the cakes:
- 7 oz (200 g) pitted dates, coarsely chopped
- 1¾ cup (225 g) self-rising flour
- pinch of salt
- 3 tbsp (50 g) butter, at room temperature, plus extra for greasing
- 1½ cups (300 g) packed light brown sugar
- 1 egg
For serving:
- unsweetened whipped cream, good crème fraîche, or vanilla ice cream
Method
Make the caramel sauce: Stir the brown sugar with the butter and the salt in a heavy saucepan over medium heat until the butter is melted. (The mixture will be a little grainy.) Add the cream and bring to a boil
Simmer, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 30 minutes
Take the pan off the heat and let the sauce cool off almost completely. Then stir in the rum or cognac
Cover the sauce and let it cool in the fridge
Make the cakes: Bring the dates and 1 cup (250 ml) water to a boil in a small saucepan and cook until the dates are very soft, about 5 minutes. Take them off the heat and let them cool to room temperature, stirring occasionally
Preheat the oven to 350°F (180°C)
Grease 12 muffin cups with butter
Sift the flour and salt into a bowl. Beat the butter and brown sugar in another bowl until creamy and light colored. Beat in the egg. Fold the flour and dates in batches into the butter mixture. Divide the batter among the muffin cups
Bake the cakes for 25 minutes, or until a bamboo skewer inserted in one comes out dry. Let them rest in the pan on a rack for 10 minutes. Cover a baking sheet with parchment paper and invert the cakes onto it. Place them slightly apart and pour 2 tbsp caramel sauce over each cake
Let cool completely. (You can do this easily a day in advance and store them in an airtight container until you need them.)
Before serving, preheat the oven to 350°F (180°C)
Bake the soaked cakes for 10 minutes and serve them with cold caramel sauce and unsweetened cream or vanilla ice cream
-
Lemon and thyme baked rice pudding
By Rosie Conroy Published
-
Christmas pudding cheesecake
This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet
By Rose Fooks Published
-
Christmas Cake Tray Bake
For a quick and easy alternative to Christmas cake, try out this Christmas Cake Tray Bake. It's packed with all the delicious fruit you'd expect and is so quick!
By Samuel Goldsmith Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
-
Duchess Sophie paired a flowy cream skirt with Kate Middleton's favourite winter wardrobe staple
Duchess Sophie's flowy cream skirt was the perfect capsule wardrobe staple as she paired the midi skirt with a classic black jumper
By Laura Harman Published
-
‘Table of legends’ including Jennifer Aniston and Courteney Cox gives fans the dinner party guestlist of dreams
Kristen Bell shared a snap of her summery outdoor feast, featuring a huge array of stars
By Jack Slater Published