STICKY DATE SLICE
- 185g seeded dates, chopped
- 1⅓ cups (330ml) boiling water
- ½ teaspoon bicarbonate of soda
- 60g butter, softened
- 165g brown sugar
- 2 eggs
- 1 cup (150g) self raising flour
- FOR THE CARAMEL TOPPING
- ½ cup (110g) brown sugar
- 2 tablespoons water
- 20g butter
- 1 tablespoon golden syrup or treacle
- 1 cup (250ml) thickened cream
- TO DECORATE
- 12 Maltesers
- Preheat oven to 180C/160 C fan forced. Grease and line a 24cm x 32cm slice pan, ensuring paper extends over long sides of pan for handles.
- Combine dates and water in a medium saucepan and bring to the boil. Remove from the heat, stir in the bicarb and stand for 5 minutes.
- Meanwhile, beat the butter and sugar until light and fluffy, and then add the eggs one at a time, beating well after each addition.
- Stir in the sifted flour, then the date mixture. Pour the mixture in to the prepared pan.
- Bake for about 20 minutes. Cool slice in pan
- Make the caramel topping. Stir the sugar and water in a small saucepan over a low heat until the sugar dissolves. Bring to the boil, uncovered for about 4 minutes. Remove from the heat and stir in the butter and syrup. Put the mixture in a small bowl and add ¼ cup (60ml) of the cream. Beat with an electric mixer until slightly thickened and allow to cool. Beat the remaining cream in a separate small bowl until soft peaks form. Beat in the caramel mixture until firm peaks form and pop into the fridge until required.
- To serve, cut the slice into squares, top each one with a dollop of caramel topping and a Malteser.