Page 22 - Naked Foodies - July 2021

INGREDIENTS
150g Pitted Dates
1/2tsp Bicarbonate Soda 60g Soft Dark Brown Sugar 30g Unsalted Butter 1Large Free Range Egg 105g Plain Flour
1 Vanilla Pod
150g Boiling Hot Water
1 tsp Baking Powder
45g Caster Sugar
Butterscotch Toffee Sauce
125gUnsalted Butter
125g Double Cream
125g Soft Dark Brown Sugar
METHOD
Pre-Heat oven to 160F and lightly grease a loaf tin, and line with greaseproof paper.
Ensure the dates have no stones in. Then add to the water leave to stand for 2 minutes then mix in the bicarbonate of soda. Leave for a further 2 minutes and blend in a food processor or use a stick blender. Scrape the seeds from the vanilla pod and add to the caster sugar. Whisk both sugars and the egg together until doubled in volume.Melt the butter and add this.
Add the chopped dates.
Sift together the flour and baking powder and to the batter. Mix well.
Pour into the loaf tin and bake for 30 –40 minutes. The cake should spring back when touched.Allow to cool slightly before turning out onto a cooling wire.
Whilst the pudding is cooking make the sauce by putting all ingredients in a saucepan and slowly bring to the boil. Once boiling point is reached continue to boil for 2 minutes. Remove from heat and set aside. Portion by slicing into thick slices pour a little sauce of each slice and gently warm back in the oven for 8 minutes. This will make the pudding sticky.Serve with Vanilla ice cream and extra toffee sauce.
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