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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.
Check the bake of the dessert by inserting a small knife. If the blade comes out clean, it’s ready.
The sauce is ready when it’s smooth and has a rich toffee colour.
Serve with cream, ice cream or custard for the best result.
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