Sticky ginger & date cake with caramel sauce

  • Preparation time: 20 minutes
  • Cooking time: 45 minutes to 50 minutes
  • Total time: 1 hour 5 minutes to 1 hour 10 minutes 60 minutes 10 minutes

Serves: 8 - 10


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

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.