Sticky Tofee Date Cake with Apple Plum Caramel

Serves 8 - 10

This is one of the few recipes I made in the Cotswolds that I had made previously but it only felt fitting that our first meal end with a classic Sticky Toffee Pudding. Well, I guess this isn’t entirely classic because it is me and I am who I am; meaning, I can’t leave a recipe well enough alone. So instead of the traditional toffee sauce this tender date cake is usually served with, I used the apples I plucked off the branches behind the kitchen and some crimson plums I found at the market to create a fruit-laced treacly toffee sauce. It’s not quite as rich as the version made with heavy cream but fear not, the entire dish is capped with a cool, creamy crown, because tradition or not, I will never miss an opportunity to finish a dish with a dollop, swirl or spoonful of heavy cream.  

8 ounces/ 230 g pitted medjool dates

1 cup / 240 ml boiling water

1 teaspoon baking soda

4 tablespoons / 60 g butter, melted

3/4 cup / 160 g packed brown sugar

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon sea salt

1 teaspoon baking powder

1 cup / 140 g all purpose flour

Apple & Plum Caramel, for serving (recipe below)

Lightly whipped cream, for serving

Apple & Plum Caramel

4 tablespoons unsalted butter

1 cup / 200 g dark brown sugar, packed

1 large apple, cored and chopped (about 2 cups)

2 medium plums, pitted and chopped 

Pinch of salt

Preheat the oven to 350°F. Grease an 8-inch cake pan then line the bottom with parchment paper and grease the paper. 

Add the dates to a heat proof bowl then cover with the boiling water. Stir in the baking soda then let this mixture sit until it is cool enough to handle and the dates have softened, about 10 to 15 minutes. Using a fork (or your hands) mash up the dates until nearly a soft puree. 

While the mixture cools, in a small bowl whisk together the flour, baking powder and salt. In a large bowl, stir the melted butter and brown sugar until well combined. Whisk in the eggs and salt before gently stirring in the flour mixture and then the date puree. Mix until just combined, taking care not to overmix. 

Pour the batter into the prepared pan and then bake until the cake gently springs back when pressed or a toothpick, when inserted in the center, comes out clean, about 35 to 45 minutes. 

Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Cut into slices and serve with Apple & Plum Caramel and lightly whipped cream. 

In a wide saucepan set over medium heat, melt the butter and stir in the brown sugar. Cook, stirring often, until the sugar dissolves into the butter and a glossy caramel begins to form. Add the chopped apples and plums along with a pinch of salt. The caramel will seize and harden when the fruit is added - this is to be expected. Continue cooking and stirring gently, and as the fruit releases its juices and softens, the caramel will melt again and coat the fruit in a rich sauce. Cook until the apples and plums are tender and the sauce is thick and glossy, about 8 to 10 minutes.