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Dish Magazine
Ingredients
  • subheading: STICKY DATE CAKE:
  • 1½ cups dates, chopped
  • 1 cup water
  • 80 grams Westgold Unsalted Butter
  • Pinch salt
  • ½ cup molasses
  • ½ cup dark cane sugar
  • ¾ teaspoon soda
  • 1¾ cups flour
  • 2 teaspoons baking powder
  • 1 egg, beaten
  • subheading: CARAMEL CUSTARD:
  • 4 egg yolks
  • ½ cup brown sugar
  • ⅓ cup cornflour
  • 475ml milk, hot
  • subheading: VANILLA CREAM:
  • 1 cup cream
  • 1 teaspoon vanilla extract
  • 2 teaspoon icing sugar
  • subheading: BUTTER TOFFEE:
  • ½ cup caster sugar
  • 2 tablespoon water
  • 1 tablespoon white vinegar
  • 25 grams Westgold Unsalted Butter
  • Pinch salt
  • subheading: ESPRESSO CARAMEL SYRUP:
  • ¾ cup strong espresso
  • 1 tablespoon brown sugar
  • 3 tablespoons Kahlua
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