Ingredients:

  • 1 cup packed (180 grams) Pitted Dates, finely chopped
  • 1 cup (240 ml) Boiling Water, freshly boiled
  • 1 teaspoon (5 grams) Bicarbonate of Soda (Baking Soda)
  • 1/2 cup (113 grams) Unsalted Butter, softened, plus extra for greasing
  • 3/4 cup (150 grams) Granulated Sugar
  • 2 Large Eggs, lightly beaten
  • 1 1/2 cups (190 grams) All-Purpose Flour (Plain Flour), sifted
  • 1 teaspoon (5 grams) Baking Powder
  • 1/4 teaspoon (1 gram) Fine Sea Salt (for loaf)
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1/2 cup (113 grams) Unsalted Butter (for sauce)
  • 1 cup packed (220 grams) Dark Brown Sugar (for sauce)
  • 1/2 cup (120 ml) Double Cream (Heavy Cream) (for sauce)
  • 2 tablespoons (30 ml) Good Quality Whisky (optional)
  • 1/4 teaspoon (1 gram) Fine Sea Salt (for sauce)

Instructions:

  1. Activate the Dates: Place the chopped dates in a medium bowl. Pour the boiling water over the dates. Stir in the bicarbonate of soda (bicarb). Set aside to cool to room temperature (about 15 minutes).
  2. Cream the Butter and Sugar: Preheat the oven to 350°F (175°C). Grease the loaf pan and line it with parchment paper, leaving an overhang 'sling.' In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (3–4 minutes).
  3. Incorporate Eggs and Vanilla: Gradually beat in the two eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Mix the Batter: Gently fold half of the dry ingredients into the wet mixture until just combined. Next, fold in the cooled date mixture (including all the liquid). Finally, fold in the remaining dry ingredients until just no streaks of flour remain. Do not overmix.
  6. Bake: Pour the batter into the prepared loaf pan. Bake for 45–50 minutes, or until a thin skewer inserted into the centre comes out clean.
  7. Cool: Let the loaf cool in the pan for 10 minutes. While it is cooling, prepare the sauce.
  8. Melt: For the sauce, in a heavy-bottomed saucepan, melt the butter over medium heat.
  9. Boil: Add the dark brown sugar and the salt. Stir until the sugar dissolves completely. Bring the mixture to a rolling boil and let it bubble gently for 2 minutes, stirring occasionally.
  10. Emulsify: Remove the pan from the heat. Whisk in the double cream until the sauce is smooth.
  11. Finish the Sauce: Stir in the whisky (if using). If the sauce seems too thick, add a tiny splash more cream or water.
  12. Sauce the Loaf: Lift the warm loaf out of the pan using the parchment sling. Place it on a cooling rack set over a baking tray. Using a skewer, poke several deep holes all over the top of the loaf.
  13. Glaze: Slowly pour about half of the warm whisky butter sauce evenly over the top, allowing it to soak in. Reserve the remaining sauce for serving.
  14. Serve: Slice and serve the loaf warm, drizzled with extra sauce and a dollop of cream.