Method Steps

1. Step 1: Place the chopped dates in a bowl, pour over boiling water, stir in the bicarbonate of soda, and leave to soften for 10 minutes.

   Ingredients used in this step:

   • 200 g medjool dates
   • 4 ⁷/₈ ml bicarbonate of soda

2. Step 2: Cream the butter and sugar together until light. Whisk in the eggs one at a time, followed by the self-raising flour and a spoonful of treacle.

   Ingredients used in this step:

   • 175 g self-raising flour
   • 75 g caster sugar
   • 75 g salted butter
   • 2 large eggs
   • 14 ³/₄ ml black treacle

3. Step 3: Stir the soaked dates and their soaking liquid into the cake mixture, pour into a greased baking dish, and bake at 180°C for 30 minutes.

4. Step 4: While baking, prepare the toffee sauce by melting butter and sugar in a pan, then slowly stirring in double cream and boiling for 2 minutes.

   Ingredients used in this step:

   • 200 ml double cream
   • 75 g caster sugar
   • 75 g salted butter

5. Step 5: Pour the warm toffee sauce over the baked sponge immediately before serving.