I love dates and pistachios and one day I thought this would be nice as a baked treat together. So this loaf was made drenched in caramel syrup. It was great on the day it was baked but amazing two days later when the flavours of the loaf developed. So I would recommend eat some now but leave some for the next few days to enjoy and do serve it with a dollop of whipped cream for that extra indulgence. Have fun with this recipe.
Ingredients
- 5 ml Bicarbonate of Soda
- 200g Dates, chopped
- 250ml Boiling water
- 100g Caster Sugar
- 60g Unsalted Butter
- 1 egg, Large
- 200g Plain Flour
- 5ml Baking Powder
- Pinch of Salt
- 50g Pistachio, and a few for garnish
- 5ml Vanilla Essence
- Caramel Syrup
- 100g Soft Brown Sugar
- 125 ml Fresh Cream
- 50g Unsalted Butter
- Pinch of Sea Salt
Method
- Preheat the oven to 180 degrees. Butter a bread tin (23x13x5cm)
- Scatter the bicarbonate of soda over the dates in a small bowl and pour the boiling water over. Stir and set aside to cool.
- Cream the caster sugar and butter together until light and creamy. Add the egg and mix well.
- Sift the flour, baking powder and salt over the egg mixture and mix well.
- Add the Pistachios and vanilla essence stir until mixed.
- Lastly add the dates and stir though.
- Pour batter into bread tin and bake for 1 hour.
- Meanwhile make the caramel syrup. Cook the Fresh cream, unsalted butter and soft brown sugar on a low heat for 5 minutes then add a pinch of sea salt. Keep warm until loaf is ready.
- Remove from oven and turn out on serving plate. Slowly pour the warm syrup over until it is all soaked up.
- Let it cool. Serve with a dollop of cream and a lovely cup of tea.
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