Instructions:

served 6 Instructions Cake Mix 1. Chop the dates & place them in a sauce pan with 175 ml water. 2. Bring to the boil, mash it with a fork & let it cool down 20 min. 3. Using an electric whisk, beat together 85g soft butter & demerara sugar. 4. Add beaten eggs, milk & vanilla extract 5. Then add the flour and bicarb. 6. Fold in the dates mash and 2 tbsp of treacle. 7. Pour the mix in to a greased and floured cake tin & bake 180oC 35-40min. Sauce 1. Melt the rest of butter with muscovado sugar in a sauce pan then add half the cream and bring to the boil. 2. Add one dessert spoon of treacle and boil away over high heat for 2-3 min. 3. Take off the heat and incorporate the rest of the cream. NB* Take the cake out the oven and let it rest on a wire rack for 10 min then take it out the mould and prick it with a toothpick. Pour half the toffee sauce and let it cool down. Serve warm or room temperature with ice cream & remaining half of the sauce. Ingredients Date Mash  dates: 250 g  water: 175 ml Cake Mix  butter: 85g  demerara sugar: 140 g  eggs: 2 each  milk: 100 ml  vanilla paste: ½ teaspoon  self-raising flour: 175 g  bicarbonate of soda: 5 g  (date mash: all drained)  black treacle: 2 dessert spoons Sauce  unsalted butter: 150 g  dark brown soft sugar: 175 g  black treacle: 20 g  double cream: 225 ml