For the cake
- 1/3cupdark brown sugar, packed
- 1cupself-rising flour, plus
- 2tablespoonsself-rising flour
- 1/2cupwhole milk
- 1teaspoonvanilla extract
- 1/4cupunsalted butter, melted
- 3/4cup chopped rolleddates, plus
- 2tablespoons chopped rolleddates(optional…I don’t like dates, so I didn’t use them)
For the sauce
- 3/4cupdark brown sugar, packed
- 2tablespoonsunsalted butter, in little blobs
- 2 1/4cupsboiling water
- Preheat oven to 375F and butter a 1 1/2-quart capacity baking dish (I used a combo of pam and butter and it worked fine).
- Combine the sugar with the flour in a large bowl.
- Pour the milk into a measuring cup, beat in the egg, vanilla and melted buter and then pour this mixture over the sugar and flour, stirring–just with a wooden spoon–to combine.
- Fold in the dates then scrape into the prepared baking dish.
- *Don’tworry if it doesn’t look very full: it will do by the time it cooks*.
- Sprinkle the sugar for the sauce over the batter and dot with the butter.
- Pour the boiling water over the whole thing (yes, really!) and transfer to the oven.
- Set timer for 45 minutes, though you might find the dessert needs 5 or 10 minutes more (this was a frustraiting part, for whatever reason I ended up having to put it back in for almost 20 minutes– but then it was very cake-like, Remember that it thickens up when you take it out).
- The top of the dessert should be springy and spongy when it’s cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce.
- Serve with vanilla ice cream, creme fraiche or heavy or light cream as you wish.
Posted in Recipes | No Comments »