Steven Doherty's sticky date and ginger cake – by Steven Doherty

11 September 2006
Steven Doherty's sticky date and ginger cake – by Steven Doherty

INGREDIENTS

(serves eight)

50g soft butter
200g granulated sugar
1 egg
250g plain flour
1tsp baking powder
1½tsp ground ginger
Pinch mixed spice
250g stoned dates
300ml boiling water
1tsp vanilla essence
1tsp bicarbonate of soda

For the toffee sauce (enough for four)
60g brown sugar
30g butter
2tbs cream

METHOD

Cream butter and sugar together. Whisk egg and beat into mixture with a little flour. Continue beating for a minute then mix in remainder of the flour with the ginger baking powder and mixed spice.

Lightly flour the dates chop finely and pour the boiling water over them. Add the vanilla essence and bicarbonate of soda and then add all of this to the mixture and blend well.

Pour into a buttered loaf tin and bake for 40 minutes at 180ºC.

To make the toffee sauce heat together the brown sugar butter and cream and simmer for three minutes. Pour over the hot pudding.

Steven Doherty

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