Description
This Golden Syrup & Date Pudding Cake is a moist and sweet treat combining the natural caramel notes of golden syrup with the rich flavor of soaked dates. Perfect for dessert or teatime, this easy-to-make cake delivers comforting warmth and a delightful texture that melts in your mouth.
Ingredients
Scale
Fruit & Liquid
- 200g pitted dates
- 250ml boiling water
Sugars & Sweeteners
- 100g golden syrup
- 100g brown sugar
Wet Ingredients
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 200g self-raising flour
- 1 tsp baking powder
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it reaches the correct temperature by the time your batter is ready for baking.
- Soak Dates: Chop the pitted dates into smaller pieces and soak them in 250ml of boiling water for 10 minutes to soften them and release their rich flavor into the batter.
- Combine Syrup and Sugar: In a mixing bowl, mix together 100g of golden syrup and 100g of brown sugar until well combined and smooth.
- Add Eggs and Vanilla: Beat in 2 large eggs and 1 tsp of vanilla extract into the syrup and sugar mixture, stirring thoroughly to achieve a consistent wet mixture.
- Mix Dry Ingredients: In a separate bowl, sift together 200g of self-raising flour and 1 tsp baking powder to ensure even leavening in the cake.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, stirring gently to form a smooth batter without overmixing.
- Fold in Dates with Soaking Liquid: Carefully fold the soaked dates along with the soaking water into the batter, distributing them evenly throughout.
- Prepare Cake Tin: Grease a cake tin to prevent sticking and pour in the batter, spreading it evenly.
- Bake Cake: Place the cake tin in the preheated oven and bake for 35-40 minutes or until a skewer inserted into the center comes out clean, indicating the cake is cooked through.
- Cool and Serve: Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. Serve as desired.
Notes
- Ensure the dates are fully soaked to keep the cake moist and flavorful.
- You can substitute golden syrup with honey or maple syrup if unavailable, though the flavor will slightly differ.
- Be careful not to overmix the batter once the flour is added to avoid a dense texture.
- This cake pairs wonderfully with custard, cream, or a scoop of vanilla ice cream for an indulgent dessert.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
