Preparation Preheat oven to 180 ° C (160 ° C blower) 4. Grease and line the base and sides of a 18 x 25.5 cm frying pan with baking paper. Put the dates in a food processor and pour in 300 ml of cold water. Leave for 5 minutes. In a large bowl, beat butter, demerara sugar, flour, eggs and golden syrup together with an electric whisk until smooth. Mix the date mixture to a puree and then pulse with the soda carbonate. Add the mashed potatoes until well blended. Fill into the prepared mold and bake for 45-50 minutes or until a skewer inserted into the center comes out clean. In the meantime, prepare the toffee sauce: melt the butter in a medium pan. Add sugar, double cream and golden syrup. Bring to a boil, stirring often and simmer for 3-5 minutes until thick. Serve warm cakes in squares, generously with sauce (if necessary warming up) - and ice cream if you want!
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