• 125 g (½ cup) butter
• 200 g (2 cups) brown sugar
• 4 eggs, lightly beaten
• 250 g (2 cups) self-raising flour
• 5 ml (1 teaspoon) bicarbonate of soda
• 30 ml (2 tablespoons) cocoa mixed with 30 ml water
• 125 g dates, finely chopped
• 300 ml boiling water
• 100 g plain dark chocolate, chopped
• Ultra Mel Vanilla, Chocolate or Double Toffee Custard
Cream the butter and sugar together. Add the beaten eggs, a little at a time. Fold in the selfraising flour. Mix the bicarbonate of soda and cocoa water mixture together, pour over the dates in a bowl. Pour the boiling water over the date mixture. Stir and leave to cool a little. Add to the creamed mixture. The mixture will be quite runny. Now add the chocolate pieces. Pour the mixture into a 23 cm round loose-bottomed cake pan, which has been lined with a double thickness of greaseproof
paper. Bake at 180ºC for approximately 75 minutes, or until springy to the touch.
Serve with Ultra Mel Custard of your choice.
Serves 6
• 200 g (2 cups) brown sugar
• 4 eggs, lightly beaten
• 250 g (2 cups) self-raising flour
• 5 ml (1 teaspoon) bicarbonate of soda
• 30 ml (2 tablespoons) cocoa mixed with 30 ml water
• 125 g dates, finely chopped
• 300 ml boiling water
• 100 g plain dark chocolate, chopped
• Ultra Mel Vanilla, Chocolate or Double Toffee Custard
Cream the butter and sugar together. Add the beaten eggs, a little at a time. Fold in the selfraising flour. Mix the bicarbonate of soda and cocoa water mixture together, pour over the dates in a bowl. Pour the boiling water over the date mixture. Stir and leave to cool a little. Add to the creamed mixture. The mixture will be quite runny. Now add the chocolate pieces. Pour the mixture into a 23 cm round loose-bottomed cake pan, which has been lined with a double thickness of greaseproof
paper. Bake at 180ºC for approximately 75 minutes, or until springy to the touch.
Serve with Ultra Mel Custard of your choice.
Serves 6
