Makes 9 squares
adjust servings:

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For the pudding:

For the salted caramel sauce:

To serve:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease a 20cm square baking dish and line with parchment paper. Place the dates and the water in a saucepan. Bring to a boil for five minutes, then stir in the bicarbonate of soda.
  2. Transfer the dates and water to a food processor and blitz until smooth.
  3. Use an electric beater to cream the butter and sugar together over medium speed for about five minutes or until fluffy.
  4. Add the eggs one at a time and mix until just combined. Add the date purée and mix until smooth.
  5. Sift the flour into the mixture and fold in. Use a whisk to break up any lumps from the flour.
  6. Pour the batter into the prepared dish and bake for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean.
  7. Leave to cool for 20 minutes, then use a skewer to poke holes into the top of the cake.
  8. Add all of the ingredients for the salted caramel sauce to a small saucepan and bring to a simmer over a medium heat. Simmer for five minutes, then remove from the heat. Pour half of the sauce over the cake, reserving the other half for serving.
  9. Leave the cake to cool to room temperature, then slice it into nine squares.
  10. Serve the cake with extra sauce poured over, a sprinkle of flaky salt and the Avonmore Baileys Whipped Cream.

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