Prep Time
Prep time: 15 minutes
Prep Time
Cook time: 45 minutes
Prep Time
10 people
  • 250g Dates, finely chopped
  • 1 teaspoon Bicarbonate of Soda
  • 1 cup Boiling Water
  • ½ cup Butter, melted
  • ½ cup Brown Sugar
  • 2 Eggs
  • 1 cup Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Fine Ginger
  • 100g Pecan Nuts, roughly chopped
  • ½ cup Butter
  • 1 cup Brown Sugar
  • 1 cup Fresh Cream
  • 1 teaspoon Vanilla Essence
  • Chop the dates and add them to your potjie with the bicarbonate of soda.
  • Add the butter and sugar to the dates.
  • Mix well and allow to simmer at low heat, until the sugar has dissolved.
  • Remove from the heat and allow to cool for about 10 minutes.
  • Once the mixture has cooled down, add the eggs and mix well.
  • Add what’s left of the batter ingredients and mix well.
  • Cover your potjie and bake at medium heat for approximately 30 minutes.
  • Mix the ingredients for the toffee sauce in a small pot or pan and bring to a boil. Allow to simmer for 15 minutes, until the sauce thickens.
  • Pour the toffee sauce over the baked dessert and allow the sauce to drain.
Tip 01
Tip 01
Check the bake of the dessert by inserting a small knife. If the blade comes out clean, it’s ready.
Tip 02
Tip 02
The sauce is ready when it’s smooth and has a rich toffee colour.
Tip 03
Tip 03
Serve with cream, ice cream or custard for the best result.