Uploaded May 2026 | Updated September 2026, 2 weeks ago
Fluffy treacle and date sponge topped with a lusciously rich toffee sauce. One of my absolute favourite desserts of all time.
Ingredients
150 g (approx 2/3 cup) Medjool dates pitted and finely chopped
150 ml (1/2 cup + 2 tbsp) boiling water
90 g (6 tbsp) unsalted butter softened
120 g (2/3 cup) soft brown sugar
2 eggs
2 tsp vanilla extract
2 tbsp black treacle
190 g (1.5 cups + 1 tbsp) plain flour (all purpose flour)
1 ½ tsp baking powder
½ tsp bicarbonate of soda
1 pinch salt
120 ml (1/2 cup) full-fat milk
Toffee sauce:
175 g (3/4 cup + 2 tbsp) light muscovado sugar
60 g (1/2 cup) unsalted butter cut into pieces
240 ml (1 cup) double (heavy) cream
1 tbsp black treacle
Instructions
✅Prepare your baking dish by lightly buttering it. I use a 12-inch x 7-inch dish (2.5 inches deep), but a 9-inch square dish will also work.
✅Add the dates and water to a bowl. Leave to soak for 10 minutes. After 10 minutes, use a fork to squish the dates (don’t drain).
✅Preheat the oven to 170C/325F (fan).
✅Beat together the butter and sugar until creamy, then mix in the eggs, one at a time. Stir in the vanilla extract and treacle.
✅Add half the flour, baking powder, bicarbonate of soda, salt, and half the milk. Stir gently to combine, then add in the remaining flour and milk. Stir again until just combined.
✅Add the mushed-up date mixture (including the liquid). Stir, then spoon into the prepared baking dish.
✅Cook in the oven for 25-35 minutes until firm on top.
✅About 10 minutes before the cake is ready, make the toffee sauce. Place the sugar and butter in a medium saucepan with half the cream.
✅Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
✅Stir in the black treacle, turn up the heat slightly and let the mixture bubble for 2-3 mins until it turns to a light-brown toffee colour. Stir it occasionally to make sure it doesn’t burn.
✅Take the pan off the heat and stir in the rest of the cream. Put to one side.
✅Take the sponge out of the oven and pour half of the toffee sauce over the sponge.
✅Serve with the remaining toffee sauce.
Fluffy treacle and date sponge topped with a lusciously rich toffee sauce. One of my absolute favourite desserts of all time.
Ingredients
150 g (approx 2/3 cup) Medjool dates pitted and finely chopped
150 ml (1/2 cup + 2 tbsp) boiling water
90 g (6 tbsp) unsalted butter softened
120 g (2/3 cup) soft brown sugar
2 eggs
2 tsp vanilla extract
2 tbsp black treacle
190 g (1.5 cups + 1 tbsp) plain flour (all purpose flour)
1 ½ tsp baking powder
½ tsp bicarbonate of soda
1 pinch salt
120 ml (1/2 cup) full-fat milk
Toffee sauce:
175 g (3/4 cup + 2 tbsp) light muscovado sugar
60 g (1/2 cup) unsalted butter cut into pieces
240 ml (1 cup) double (heavy) cream
1 tbsp black treacle
Instructions
✅Prepare your baking dish by lightly buttering it. I use a 12-inch x 7-inch dish (2.5 inches deep), but a 9-inch square dish will also work.
✅Add the dates and water to a bowl. Leave to soak for 10 minutes. After 10 minutes, use a fork to squish the dates (don’t drain).
✅Preheat the oven to 170C/325F (fan).
✅Beat together the butter and sugar until creamy, then mix in the eggs, one at a time. Stir in the vanilla extract and treacle.
✅Add half the flour, baking powder, bicarbonate of soda, salt, and half the milk. Stir gently to combine, then add in the remaining flour and milk. Stir again until just combined.
✅Add the mushed-up date mixture (including the liquid). Stir, then spoon into the prepared baking dish.
✅Cook in the oven for 25-35 minutes until firm on top.
✅About 10 minutes before the cake is ready, make the toffee sauce. Place the sugar and butter in a medium saucepan with half the cream.
✅Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
✅Stir in the black treacle, turn up the heat slightly and let the mixture bubble for 2-3 mins until it turns to a light-brown toffee colour. Stir it occasionally to make sure it doesn’t burn.
✅Take the pan off the heat and stir in the rest of the cream. Put to one side.
✅Take the sponge out of the oven and pour half of the toffee sauce over the sponge.
✅Serve with the remaining toffee sauce.
