Sticky Date And Custard 'Poke' Cake Recipe - Vermont Maple Syrup Skip to content

FREE SHIPPING ON ORDERS OVER $50!

Previous article
Now Reading:
Sticky Date And Custard 'Poke' Cake Recipe

Sticky Date And Custard 'Poke' Cake Recipe

We are going to cook a tender dessert to the festive table which will definitely surprise your guests and family!

Sticky Date And Custard 'Poke' Cake Recipe

Ingredients

  • 300g (2 cups) pitted dried dates, coarsely chopped
  • 375ml (11/2 cups) boiling water
  • 11/4 teaspoon bicarbonate of soda
  • 125g butter, at room temperature, chopped
  • 160g (1 cup, lightly packed) brown sugar
  • 3 eggs
  • 225g (11/2 cups) self-raising flour
  • 1 teaspoon ground ginger
  • Maple syrup, to drizzle

For custard

  • 50g (1/3 cup) custard powder
  • 55g (1/4 cup) caster sugar
  • 500ml (2 cups) milk
  • 125ml (1/2 cup) pouring cream

For brown sugar meringue

  • 3 egg whites
  • 120g (2/3 cup, lightly packed) brown sugar

Instruction

Beat the butter and sugar in a bowl until pale and creamy. Meanwhile add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the date mixture. Sift over the flour and ginger and stir until combined.

Preheat oven to 170C. Grease a 7cm-deep, 20cm square cake pan. Line with baking paper, allowing sides to overhang. Spoon batter into the prepared pan. Bake for 1 hour. Set aside, still in the pan, for 30 minutes or until cooled slightly.

Custard

For the custard, combine the custard powder and caster sugar in a small saucepan. Gradually add the milk, stirring until smooth, then add the cream. Stir over medium-low heat until the custard comes to the boil and thickens. Simmer, stirring for 30 seconds.

Use the end of a round-handled wooden spoon to quickly poke holes in the cake. Pour half the custard over the cake and into the holes. Then use a spatula to spread custard into the holes and a little over the top. Reserve remaining custard, pressing plastic wrap over the surface to prevent a skin forming.

Meringue

For the meringue, increase the oven temperature to 220C. Beat the egg whites until soft peaks form. Gradually add the brown sugar, a little at a time, beating well after each addition until the sugar dissolves. Lift the cake out of the pan. Transfer to a baking tray. Spread with the meringue and bake for 2-3 minutes or until just browned. Pout with maple syrup and remaining custard and serve.

Explore by Category

Cook with the less processed, more sustainable and flavorful alternative to cane sugar with subtle notes of maple.

Your Cart

Close

Your cart is currently empty.

Start Shopping

Select options

Close