07 Jan, 2021


625ml double cream

120g unsalted butter

120g golden syrup

200g sugar



170g pitted Medjool dates, coarsely chopped

115g all-purpose flour

1 teaspoon baking powder

¾ teaspoon ground ginger

¼ teaspoon allspice

¼ teaspoon baking soda

Pinch salt

4 tablespoons unsalted butter, softened

150g packed light brown sugar

1 egg

½ teaspoon pure vanilla extract


To make the sauce, combine half the cream with the butter, golden syrup and sugar. Bring to a boil, reduce the heat and continue to cook over low heat, stirring frequently, until the mixture becomes a deep amber caramel, about 40 minutes. Whisk in the remaining cream, strain and set aside.

Simmer the dates in 180ml water over low heat until water is nearly absorbed and dates are soft, about 15 minutes. Transfer the dates and all of the liquid to a food processor, and puree until very smooth.

Heat the oven to 175ᵒC. Lightly butter six ramekins or large muffin tins. Whisk the flour, baking powder, baking soda and salt together and set aside.

In a stand mixer, cream the butter and brown sugar on medium speed until light and fluffy. Add the egg and vanilla, mix to combine and then add the date puree. Mix the dry ingredients in at low speed, just until combined.

Divide the batter between the prepared containers, smoothing the tops before placing in the oven. Bake 20 minutes or until a toothpick inserted in the center of one of the cakes comes out clean. Unmold the cakes, slice in half horizontally. Wipe out the ramekins or muffin tin and spoon a tablespoon of toffee sauce in the bottom of each container. Return the bottom layer of each cake, cut side up, and spoon 1 tablespoon of sauce on top. Cover with the remaining (top) layer of cake and spoon another tablespoon of toffee sauce over it, spreading evenly. Place the ramekins or muffin tin on a baking sheet, return to the oven and bake 10 minutes or until the toffee is bubbling around edges. Remove the pan from the oven.

While the cakes cool slightly, rewarm the remaining toffee sauce and whip some cream. Invert the cakes onto plates, spoon the sauce around the base of each one and top with whipped cream. Serve immediately.


The light sweetness of juicy stone fruit in our Californian Chardonnay perfectly complements this tempting dessert. It's a rich pudding, so the deep, toasty oak flavours of the wine take the edge off the sweetness, while complementing the dessert with its soft, creamy quality and smooth finish.

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