• 170g dates, chopped
  • 300ml water
  • 50g unsalted Butter, softened
  • 170g Dark brown sugar
  • 2 eggs
  • 1 tsp bicarbonate of soda
  • 170g self-raising flour
  • 1 tsp vanilla sugar or vanilla extract
  • 300ml double cream
  • 50g Demerara sugar
  • 2 tsp black treacle


  • STEP 1
    IN THE KITCHEN: To make the sponge, place the dates in a saucepan with the water, bring to the boil and gentle simmer for 5 minutes or until the dates have gone soft. (Don't allow them to boil dry, you want to have about 2 tbsp liquid remaining in the pan.) Meanwhile in a mixing bowl whisk the butter and sugar together until light and fluffy before beating in 2 eggs. Once the dates have softened add in the 1 tsp of bicarbonate of soda and mix well. Add the dates, the flour and vanilla sugar/extract to the creamed mixture and beat well with a balloon whisk. Lightly butter a 10 small ramekins and pour into ramekins so they are 1/3 full For the sauce, place the double cream, Demerara sugar and black treacle in a saucepan and bring to the boil, while stirring cook out for 5 minutes until dark brown and fairly thick.
  • STEP 2
    AT THE BARBECUE: Pre-heat the barbecue to 180C for indirect cooking, Place the ramekins on a grill tray over the indirect heat and cook for 20 minutes, or until firm to the touch and that have started to shrink away from the edge of the dish. (Check after 15 minutes) To serve, tip the ramekins upside down on a plate to release the sponge, pour the sauce over the top then serve. Extra tip: After the sponges are cooked turn out into a place and pour the toffee sauce over to top

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