Since not every dessert can be deep fried Mars bars, why not bake a delicious cake, featuring Scotland’s favourite beer?
200g stoned dates
1 bottle Innis & Gunn Original
1 large tablespoon of black molasses
65g caster sugar
3 medium eggs
1 teaspoon bicarbonate of soda
200g self-raising flour
1. Place the dates, beer, and molasses in a saucepan. Bring to a simmer, and then remove and set aside to soften for ten minutes.
2. In a stand mixer or handheld mixer, cream the butter and sugar.
3. Add the eggs to the mixture one at a time. Make sure each egg is well-mixed and emulsified before adding the next.
4. Use a stick blender or food processor to blend the date and beer mixture until smooth.
5. With the mixer still running, add the date puree to the eggs/sugar/butter mixture. Make sure the puree has cooled slightly before adding.
6. Once mixed thoroughly, add flour and bicarbonate of soda.
7. Pour the mixture into a shallow tray lined with grease paper. The mixture should be 2-3cm deep.
8. Bake for 30-35 minutes at 175°C. It’s finished when a toothpick can be pulled out cleanly.
9. Serve with salted caramel (see below) and ice cream.
250g caster sugar
250ml double cream
Large pinch of salt
1. Place the sugar in a very clear thick-bottomed saucepan and mix with 50ml water.
2. Cover the pan tightly with a double layer of foil.
3. Place on medium heat. The sugar will dissolve and the mixture will come to a boil. It should be left covered on a medium heat for 7-8 minutes. The colour of the sugar should be a light bronze/copper colour. It should not be clear. The longer you cook the sugar, the stronger and darker the caramel will be.
4. When the colour is dark enough, remove from heat and add the cream. Whisk the mixture until smooth.
5. Whisk in the salt to taste.