Serves: 8
Ingredients:
112.5g butter
390g caster sugar
3 whole eggs, beaten
390g dates
390g self-raising flour
2 teaspoons bicarbonate of soda
500ml water
Lashings of Rookery Farm Clotted Cream
Procedure:
1. Cook dates in 500ml of water until soft and all water is evaporated. Allow
to cool to room temp.
2. Sift flour and bicarb together.
3. Pre-heat oven to 150ºC.
4. Cream butter and sugar together.
5. Add eggs, beaten one at a time to sugar mix.
6. Add cooled date puree to egg, sugar and butter mix.
7. Sift flour over mix and fold in.
8. Bake at 150ºC for around 40 mins or until a skewer comes out dry and clean. Check after 30 mins.
9. Leave to cool for 15 mins before serving.
Ingredients for the Butterscotch Sauce:
250g butter
250g caster sugar
250g golden syrup
250g double cream
Procedure for the Butterscotch Sauce:
1. Place butter, sugar and syrup in a saucepan and bring to the boil. Allow to boil for a few minutes gently.
2. Add double cream and simmer for 5 mins. Then serve. WL
Type: Authentic Recipe
Author: Leigh Say, Head Chef of Swan Hotel
Restaurant: Swan Hotel, Sadler Street, Wells, UK
Source: http://www.swanhotelwells.co.uk/downloads/Swan-Hotel-Recipe-of-the-Month.pdf