225g butter, melted, plus extra for greasing
375g soft pitted dates
4 pieces stem ginger in syrup, drained and finely chopped
1 tsp bicarbonate soda
225g self-raising flour
1 tsp mixed spice
175g dark muscovado sugar
6 large Waitrose British Blacktail Free Range Eggs, lightly beaten
FOR THE CARAMEL SAUCE
100g unsalted butter
100g light brown muscovado sugar
100g golden syrup
250ml single cream
1. Preheat the oven to 170°C, gas mark 3. Grease a 3.5 litre bundt tin (or large ring mould) thoroughly with butter. Place 200g of the dates and 100ml of boiling water in a food processor and blend until smooth. Chop the remaining dates roughly and mix in together with the chopped stem ginger.
2.Place the bicarbonate of soda and flour in a large bowl with the mixed spice and sugar and mix to combine. Add the butter, eggs and date mixture and stir everything together to make a thick batter.
3. Spoon into the prepared tin and bake for 45-50 minutes until firm to the touch and an inserted skewer comes out clean. Leave to cool for 5 minutes then turn out onto a wire rack.
4. Place all the ingredients for the sauce in a saucepan and warm over a low heat until melted and the sugar has dissolved. Increase the heat and simmer for 10 minutes until thickened. Drizzle a little of the warm sauce over the cake, then serve cut into wedges with crème fraîche and extra sauce on the side.