A rich, irresistible, warming dessert bringing back the best kind of childhood memory. Our recipe uses buckwheat and rice flour to sub out the gluten, but it’s wonderfully moist due to the toffee sauce we poured all over the cake when it first emerged from the oven. Comes with an extra side of the sauce so can further lather your sliver in liquid gold. Pure and simple indulgence.
Serving suggestions: Serve warmed, coat with your extra side of toffee sauce, and dollop on cream, ice cream, or vanilla yogurt. Fresh berries also wouldn’t go amiss! Ingredients: Dried dates, vanilla essence, unsalted butter, brown sugar, eggs, rice flour, buckwheat flour, light cream, bicarbonate of soda, baking powder.