Sticky Toffee Roulade with Shaved Chestnuts and Ice Cream

Sticky Toffee Roulade! Light date sponge rolled with rich toffee sauce, then finished with more sauce, clotted cream and shaved chestnuts. Served with ice cream for extra indulgence.

Ingredients

150g dates, roughly chopped
4 eggs
75g soft dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
100g plain flour sieved

For the sauce

200ml double cream
200g unsalted butter
200g soft dark brown sugar
2 tbs Golden syrup
2 tbs Black treacle

Shaved chestnuts and clotted cream to serve

Method

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Preheat the oven to 180°C. Grease and line a 35 x 25cm Swiss roll tin.

Put the dates and 225ml of water into a saucepan, set over a low heat and bring to the boil add the vanilla.
Meanwhile, whisk the eggs and dark brown sugar in a kitchen mixer or a large bowl with an electric whisk, until the sugar has dissolved, then set aside.
Pour the dates into a blender and blitz then add the water from the pan and blitz again to a fine purée.
Now you’re ready to put it all together you need to work quickly. Then to the egg mixture add the bicarbonate of soda and puréed dates, and mix together. Whisk in the flour and mix to combine.
Pour straight into the Swiss roll tin and smooth to the edges, then bake in the oven for 12 minutes until risen and golden-brown.
While the cake bakes, make the sauce. Put the cream, butter, brown sugar and syrups into a saucepan set over a medium heat. Bring to the boil, whisking until smooth, then simmer for a few minutes until thickened.
Set a clean tea towel on a work surface. When the cake comes out of the oven, turn it top-down onto the tea towel and peel off the lining paper. Spoon one-third of the sauce over the sponge and gently roll the sponge up from the short side to form a fat roll.
To serve cut into slices pop onto plates spoon over sauce and top with cream and shaved chestnuts.

Ingredients

150g dates, roughly chopped
4 eggs
75g soft dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
100g plain flour sieved

For the sauce

200ml double cream
200g unsalted butter
200g soft dark brown sugar
2 tbs Golden syrup
2 tbs Black treacle

Shaved chestnuts and clotted cream to serve

Method

Preheat the oven to 180°C. Grease and line a 35 x 25cm Swiss roll tin.

Put the dates and 225ml of water into a saucepan, set over a low heat and bring to the boil add the vanilla.
Meanwhile, whisk the eggs and dark brown sugar in a kitchen mixer or a large bowl with an electric whisk, until the sugar has dissolved, then set aside.
Pour the dates into a blender and blitz then add the water from the pan and blitz again to a fine purée.
Now you’re ready to put it all together you need to work quickly. Then to the egg mixture add the bicarbonate of soda and puréed dates, and mix together. Whisk in the flour and mix to combine.
Pour straight into the Swiss roll tin and smooth to the edges, then bake in the oven for 12 minutes until risen and golden-brown.
While the cake bakes, make the sauce. Put the cream, butter, brown sugar and syrups into a saucepan set over a medium heat. Bring to the boil, whisking until smooth, then simmer for a few minutes until thickened.
Set a clean tea towel on a work surface. When the cake comes out of the oven, turn it top-down onto the tea towel and peel off the lining paper. Spoon one-third of the sauce over the sponge and gently roll the sponge up from the short side to form a fat roll.
To serve cut into slices pop onto plates spoon over sauce and top with cream and shaved chestnuts.