Sticky date cake with ice cream


200gm seeded dates

250ml boiling water

100ml MARIGOLD Evaporated Full Cream Milk

½ tsp bicarbonate of soda

80g butter, diced

100g soft brown sugar

2 eggs lightly beaten

140 self raising flour


Caramel Sauce Ingredients:

210g caster sugar

80g salted butter

120ml MARIGOLD Evaporated Full Cream

Ice cream to serve with

Preheat oven to 180 degrees centigrade

Lightly grease and line base of pan 23cmx8cmx8cm


  1. Put dates, boiling water together and MARIGOLD Evaporated Full Cream Milk. Bring it to a boil. Turn off fire and add in bicarbonate of soda. Leave it to stand for 5 minutes.
  2. Then put the above mixture into a food processor together with butter, brown sugar. Process till almost smooth. Add in eggs and flour, process until just combine.
  3. Pour mixture into the prepared pan and bake for 55 minutes.  Leave cake to stand in the pan for 10 minutes before turning onto wire rack to cool.
  4. In the meantime, put sugar into a heavy base saucepan and cook it until it turns golden. Do not stir, just tilt pan around until sugar is all melted, then add in butter and stir with a wooden spoon until better is all melted, then add in MARIGOLD Evaporated Full Cream . Cook caramel for a minute and turn off fire. Leave it to cool.
  5. Slice cake and serve it with ice cream and drizzle some caramel sauce over it.
Chef's Tip:
This dish is best served warm.
Prep time: 20 minutes
Cooking time: 1 hour
Serves: 8