The classic sticky gooey crumbly caramel-tasting goodness we all know and love from that one special pub or restaurant. Served hot, with its puddles of extra toffee sauce and a cup of vanilla ice-cream. What's there not to love?
Recipe loosely adapted from Nigella Lawson, via Food52.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Chicken Jalfrezi (Indian-Chinese).
Five years ago: Beef and bamboo shot soup (Filipino).
Six years ago: Crispy chili beef with broccoli (stir-fry).
Seven years ago: Green tree (cocktail).
Eight years ago: Baby making and no cooking :).
For the cake (for a 30x40 cm or 18x13 inch dish):
- 1 stick (113 g) salted butter, melted (plus extra for brushing the pan)
- 1 cup (200 g) packed dark brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups (260 g) flour
- 1 tablespoon baking powder
- 1 pinch kosher salt
- 1 cup (250 ml) whole milk
- 1 cup (175 g) chopped dates (ideally the soft and meaty kind, not over-dry)
For the sauce:
- 2 cups (400 g) packed dark brown sugar
- 1/2 stick (55 g) salted butter
- 2 cups (500 ml) boiling water
- 1/2 gallon (2 liters) vanilla ice cream, for serving
Preheat the oven to 375°F / 180°C and butter the sheet pan.
Start chopping the dates.
In a large bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract. Dump in the flour, baking powder, salt, and milk, and stir until smooth. Fold in the chopped dates.
Spread batter out onto the buttered sheet pan.
For the “sauce,” sprinkle over the 2 cups of brown sugar and dot with the 1/2 stick / 55 g of butter.
Pour the boiling water all over the top of the cake (really, trust me!) and carefully transfer to the oven.
Bake for 30 minutes or until caramelized on top. Cut into squares and serve hot, alongside a scoop of ice-cream. It's done, dig in! :)
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