Rock cakes
Our easy, traditional rock cake recipe is the ideal afternoon treat. These simple fruit buns are a great storecupboard bake that everyone will enjoy
Date & ginger malt loaf
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Cuts into 10 slices
Skip to ingredients
- 200g buttercut into cubes, plus extra for greasing
- 140g stoned datechopped
- 410ml can evaporated milk
- 100g soft dark brown sugar
- 225g plain flour
- 3 tbsp malted milkpowder (we used Horlicks)
- 2 tsp ground ginger
- 50g stem gingerroughly chopped (reserve the syrup)
- 2 tsp bicarbonate of soda
- 2 large eggs
For the drizzle
- 50g stem gingerchopped
- 5 tbsp gingersyrup (from the stem ginger jar)
- 5 tbsp icing sugar
Nutrition: per slice
- kcal474
- fat22g
- saturates13g
- carbs62g
- sugars44g
- fibre2g
- protein8g
- salt1.2glow
Method
step 1
Heat oven to 160C/140C fan/gas 3. Grease and line a 900g/2lb loaf tin with baking parchment. Put the dates, evaporated milk and sugar in a small saucepan, bring to the boil and cook for 5 mins until the dates are soft and the sugar has dissolved. Leave to cool.
step 2
Put the flour, malted milk powder, ground ginger, stem ginger, bicarb and butter into a food processor, and blitz until the mixture resembles breadcrumbs. Pour in the cooled date mixture and the eggs, and pulse briefly until the mixture is combined. Tip into your prepared tin and bake for 1 hr 15 mins until a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack. Combine all the ingredients for the drizzle and spoon over the cake. Leave to set before serving. This cake is delicious if eaten on the day it is made, but will improve after a day or 2 in the cake tin.
