Instructions: Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4, then grease and line the foil tray provided. Put the dates and bicarbonate of soda (bag 1) in a small pan, cover with 175ml boiling water, and heat gently on the hob for 3 mins until soft. Put to one side. Cream 85g of soft butter with the caster sugar and vanilla (bag 2). Add the flour (bag 3) and mix well. Beat in the egg, then stir in the cooled date mixture. Pour into the prepared tin, level out the top and bake for 30-35 mins. Allow to cool, then pierce holes all over the cake with the skewer provided. In a small pan, combine the light brown sugar (bag 4) with 40g of butter and 30ml of milk. Simmer for 2 mins, to make a rich toffee sauce. Spoon the toffee sauce over the cake, allowing the sauce to seep into the holes. Ingredients: Self-raising flour (WHEAT flour, raising agents: (sodium acid pyrophosphate, sodium bicarbonate), statutory nutrients: (calcium, niacin, iron, thiamin)), chopped dates (dates, rice flour), caster sugar, light brown sugar (14%) (sugar, cane molasses), sodium bicarbonate, Madagascan ground vanilla. ✔ Suitable for Vegetarians Allergy Advice: For allergens, see ingredients in BOLD. May contain traces of MILK, SOYA & NUTS. Nutritional Information: Per 100g Energy 1487kJ / 350kcal Fat 0.5g Of which saturates: 0.1g Carbohydrates 81g Of which sugars: 60g Fibre: n/a Protein 4.4g Salt 0.05g
