INGREDIENTS
Serves 8
170g dates
200ml boiling water
200ml Bickford’s Iced Coffee Syrup
5g bicarb soda
2 eggs
80g butter
120g caster sugar
1 tsp vanilla bean paste
Pinch salt
165g plain flour
5g baking powder
DIRECTIONS
- Heat the oven to 170
- Grease 8 dariole moulds and set aside
- In a bowl mix the dates, boiling water, 100ml coffee syrup and bicarb soda together and allow to cool
- Cream the butter and sugar and add the eggs and vanilla
- Fold in the sifted flour and baking powder with the coffee syrup
- Spoon into the dariole moulds and bake for about 15-20minutes until cooked
- Serve with coffee ice cream, mascarpone and coffee caramel sauce
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