Castella Imports

Sticky Date Cakes


1 ½ Cups Pitted Dates
1 Tsp. Baking Soda (bicarbonate of soda)
5 ½ Oz. Un-Salted Butter (chopped)
1 ½ Cups Self Raising Flour
9 ½ Oz. Dark Brown Sugar
2 Eggs (lightly beaten)
2 Tbsp. Golden Syrup (dark corn syrup)
¾ Cup Cream
½ Tsp. Regal Pure Vanilla Extract


  1. Preheat the oven to 350° degrees F.  Grease 1 cup muffin tin holes.  Put the dates and 1 cup of water in a saucepan, bring to a boil, then remove from the heat and stir in the baking soda.  Add ¼ cup of butter and stir until melted.
  2. Sift the flour into a large bowl, and then stir in ½ cup sugar.  Make a well in the center, add the date mixture and egg and ½ Tsp. "Regal" Pure Vanilla Extract and stir until it is combined well.  Evenly divide the mixture among the muffin holes and bake them for 20 minutes, or until a skewer comes out clean when inserted into the center.
  3. To make the sauce, put the golden syrup, cream and the remaining butter and sugar in a small saucepan and stir over a low heat for bout 4 minutes, or until the sugar has dissolved.  Bring to a boil, and then reduce the heat and simmer, stirring occasionally, for two minutes.
  4. To serve, put the warm cakes onto serving plates, pierce a few times with a skewer and drizzle over the sauce. Serve with ice cream, if desired.

Serves 6