Sponge

• Butter

• 200g dates
• 200ml tea
• 1 teaspoon baking soda
• 80g unsalted butter
• 30g light muscafado sugar
• 30g dark muscafado sugar
• 30g treacle
• 2 eggs
• 160g flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla paste
• ½ teaspoon salt

Toffee Sauce

• 100g unsalted butter
• 100g light 'muscafado' sugar
• 100g dark 'muscafado' sugar
• 15g black treacle
• 150ml double cream
• ½ teaspoon sea salt
• 50g pecans

Maple Cream

• 200ml double cream
• 2–3 tablespoons maple syrup
• ½ teaspoon vanilla paste

1. Preheat the oven to 160°C fan and spread butter over a medium sized baking dish.
2. Cover the potatoes in the tea and baking soda for 10 minutes, then remove the tea bag and mash it all up.
3. Beat together the butter, all the sugar and molasses, then add the eggs, flour, baking soda, vanilla and salt. Mix in the mashed potatoes.
4. Pour into the dish and bake for 30–40 minutes.
5. For the sauce, melt the butter, all the sugar and treacle until smooth, then add the cream and simmer until it thickens. Add the salt and pecans.
6. For the maple cream, whip the cream to soft peaks. Add 2–3 tablespoons of maple syrup and drops of vanilla, then fold gently to combine.
7. Pierce the warm sponge with a skewer and pour half the sauce over it. Serve the portions with more sauce and a spoonful of the whipped maple cream, or with ice cream or custard.

Michelle Evans-Fecci Receipe on Prynhawn Da S4C

Instagram - bakesbymichelle