250 g stoned dates, finely sliced
350 ml boiling water
1 Tsp bicarbonate of soda
75 g unsalted butter
175 g light brown sugar
2 Tsp ground ginger
3 large eggs
250 g self-raising flour
2-4 pieces fresh ginger, roughly chopped
For the caramel glaze
150 g caster sugar
50 g unsalted butter
100 ml thicken cream
Preheat the oven to 160°C. Put the dates in a blender container with the bicarb and boiling water. Blend until smooth and set aside.
Beat butter and sugar in a large bowl until pale and fluffy, then beat in the ground ginger and the eggs, one at a time. Don’t worry if the mixture curdles; it will come back together.
Add flour, beat well, then pour in the dates mixture and fresh ginger, mix well. The mixture will be runny. Pour into lightly oiled and lined loaf tin.
Bake in the middle of the oven for 45 minutes. Turn the oven up to 180°C and cook for 15-25 minutes until a skewer comes out clean. Oven temperature may vary. You might need less or longer time.
To make the caramel glaze. Put the sugar in a pot over a gentle heat and melt, then increase the heat and bubble for 5-8 minutes to a deep golden caramel, don’t walk away stand near to watch don’t want sugar to be crumb hard; gives a gentle swirl. Then add the butter, stirring constantly. Don’t worry if it splutters keep stirring. Add cream when the butter has melted, then stir until smooth and glossy. Remove from heat and let cool.
Remove the cooked cake from the oven and poke holes, then spoon caramel over the top, and let the glaze drip inside the holes as well as the side and put back in oven further 5-10 minutes to let the caramel glaze warm and seep into cake. Serve cake straight from oven with more cream, vanilla custard or ice cream. The cake will keep for 3 days in fridge.