Anyone who's shopped regularly at Meatland within the last 10 years is sure to be familiar with Seth's ready smile and always charming service.
Seth started at Meatland as a 16-year-old, pigtailed shelf-stacker, then graduated to become one of our most popular cashiers, and now juggles university studies with a vital position in Meatland management.
This week we had the good fortune to witness our Golden Boy marry his beautiful bride and we wish this fabulous couple a lifetime of happiness.
Their union is certainly reason to celebrate and this densely delicious Sticky Toffee Tart rises perfectly - quite literally - to the occasion.
Quickly made in the food processor with easy-to-find ingredients, it's ideal for a winter dessert or coffee time treat, and tastes amazingly fudgy despite being fruit-based.
Mazal tov Seth and Priscila!
Your wedding cake is in the recipe notes.
Sticky Toffee Tart
250 g pitted dates (see notes)
1 cup boiling water
1 teaspoon bicarbonate of soda
100 g butter/margarine
1/2 cup white sugar
1/4 cup brown sugar (I like dark brown sugar)
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 cups self-raising flour
Toasted walnuts/pecans to garnish (optional but lovely)*
* Or add 1 1/2 teaspoons of baking powder to plain flour
1/2 cup sugar
2 tablespoons syrup/silan
1/2 cup cream/coconut cream
Salt to taste (Maldon is way better here)
1. Place dates, boiling water and bicarbonate of soda into a food processor and allow to stand for 5 minutes.
2. Add butter/margarine, white sugar and brown sugar, and process until smooth. Scrape down the sides of the food processor and briefly process again.
3. Add the eggs, vanilla, self-raising flour and salt and process till smooth.
4. Divide the mixture equally between a ramekins OR scrape into a 24 cm baking tin.
5. Bake for 25 to 30 minutes if using ramekins or 35 to 40 minutes if making a full cake.
1: Prepare the butterscotch sauce by placing sugar and syrup in a small saucepan over medium heat and stirring till the sugar has dissolved and become a light, caramel color.
2: Reduce heat and add cream/coconut cream, vanilla and salt and whisk as you simmer for a few minutes till thickened.
3: Allow butterscotch sauce to cool till slightly warmer than room temperature then poke holes all over cake with a skewer, top with nuts walnuts, and pour over sauce.
Cook's Notes: You make this using loose dates without the pits - you can squeeze out the stone inside - but it's way quicker and easier using a block of dates. Dates are easily found compressed into 500 grams blocks - available at supermarkets and dried fruit 'n nut stores - and you can simply halve this and save the remainder for your next tart. The butterscotch sauce topping is also delicious served over ice-cream or baked apples. Tart keeps moist for days and can be successfully frozen.