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Stout-&-Date-Loaf-DD22

Stout and Date Loaf

A delicious Stout and Date Loaf taken from the Dairy Diary 2022.






Stout-&-Date-Loaf-DD22

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

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.

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