Ingredients
125g salted butter, at room temperature, 150g Muscovado sugar,
2 large free-range eggs, 1 tbs golden syrup, 1 tsp vanilla essence, 150g self-raising flour, 2 tsp Hinds Spices Pure Ground Ginger, 100g Medjool dates, chopped, 1 cup water, 2 tsp bicarbonate of soda
For the ginger caramel sauce:
100g salted butter, 150g Muscovado sugar, 3 tbs golden syrup, ½ cup pouring cream, z generous pinch of salt, 1 tbs Hinds Spices Pure Ground Ginger, 1 cup custard powder
Method
Preheat oven to 160°C and grease a 20cm ovenproof bowl or baking dish. In the bowl, using an electric beater, beat the butter and sugar at a high speed until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the golden syrup and…
