Sticky Toffee Loaf Cake

This unctuous cake doubles as a comforting pudding, served with vanilla ice cream. The drizzle makes it extra gooey and delicious.

Originally for Good Housekeeping May 2021, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 20min, plus soaking
and cooling. Cooking time about 50min. Serves 8

FOR THE CAKE

150g pitted medjool dates, finely chopped

1tsp bicarbonate of soda

100g unsalted butter, softened, plus extra to grease

75g light brown soft sugar

2tbsp black treacle

2 medium eggs

150g self-raising flour, see GH Tip

1tsp baking powder

FOR THE DRIZZLE

50g unsalted butter

50g light brown soft sugar

1tbsp black treacle

75ml double cream

1 Preheat oven to 180°C (160°C fan) mark 4. For the cake, put dates and bicarbonate of soda into a small heatproof bowl and pour in 150ml just-boiled water. Leave to soak for 10min. Grease and line a 900g loaf tin with baking parchment.

2 In a large bowl, using a handheld electric whisk, beat butter and sugar until light and fluffy, about 5min. Beat in black treacle, followed by eggs, flour, baking powder and date mixture until just combined. Pour mix into the lined tin.

3 Bake for 40-50min, or until a skewer inserted in the centre comes out clean. Cool in the tin for 5min, then transfer to a wire rack to continue cooling.

4 Meanwhile, make the drizzle. Heat all the ingredients in a small pan over low heat, stirring until the sugar dissolves. Bring to the boil and bubble for 2min, stirring constantly. Remove from heat and leave to cool for 5min to thicken slightly, stirring occasionally to prevent it from splitting.

5 Serve the cake just warm or at room temperature topped with the drizzle.

PER SERVING 398cals, 4g protein, 22g fat (13g saturates), 45g carbs (30g total sugars), 2g fibre

TO STORE Keep in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.