Stout and Date Loaf
A delicious Stout and Date Loaf taken from the Dairy Diary 2022.
Ingredients
Butter 110g (4oz)
Dark brown muscovado sugar 75g (3oz)
Golden syrup 150g (5oz)
Guinness or other stout 150ml (5fl oz), plus 3 tbsp
Large eggs 2
Mixed spice 1 tsp
Ground ginger 2 tsp
Plain flour 225g (8oz)
Bicarbonate of soda 1 tsp
Dried pitted Deglet Nour dates 150g (5oz),
snipped into pieces with scissors
snipped into pieces with scissors
White chocolate 50g (2oz), finely chopped
Instructions
1
Warm butter, sugar, syrup and 150ml (5fl oz) stout in a large saucepan until butter melts. Stir well, then leave for 10 minutes to cool. Preheat oven to 150 C/130 fan/Gas 2. Butter and line base of a 900g (2lb) loaf tin.
2
Beat eggs into mixture in pan. Sift in spices, flour and bicarbonate of soda; whisk to a smooth batter.
3
Stir in two-thirds of dates. Pour mixture into tin and scatter rest of dates over top. Bake for 1 hour and 5 minutes until well risen and just firm to the touch.
4
Spoon rest of stout over cake and scatter chocolate on top. Put cake back in oven for 5 minutes for chocolate to melt. Spread softened chocolate over cake as an icing. Cool in tin, then remove and cut into thick slices.
Categories:Afternoon TeaBaking RecipesBritishDairy Diary 2022 RecipesFlavours of the WorldFreezer FriendlyLoaf Cakes
