Saucy Date, Chocolate and Orange Dessert


225 g dates, chopped and pitted

250 ml (1 cup) strong black tea

115 g (½ cup) butter

125 ml (½ cup) Huletts White Sugar

80 ml (1/3 cup) Huletts Golden Syrup

3 extra large eggs

550 ml cake wheat flour

5 ml (1 t) bicarbonate of soda

5 ml (1 t) baking powder

5 ml (1 t) vanilla essence

5 ml (1 t) instant coffee

5 ml (1 t) orange zest


125 ml (½ cup) orange juice, freshly squeezed

5 ml (1 t) orange zest

125 ml (½ cup) Huletts Chocolate Syrup

  1. Pre heat the oven to 180°C. Lightly grease 10 ramekins or dariole moulds.
  2. Soak the dates in hot tea and leave to stand for 20 minutes until the dates have softened.
  3. Cream the butter, sugar, syrup and eggs together until light and creamy.
  4. Add the flour, bicarbonate of soda, baking powder, vanilla essence, coffee and orange zest and mix until well combined.
  5. Fold in the date and tea mixture.
  6. Pour into the prepared ramekins or dariole moulds and bake for 30 minutes or until done.
  7. Remove from the moulds and serve with the sauce.


  1. Place all the ingredients in a small saucepan, bring to the boil and allow to simmer for 2 minutes.

Hint: The dessert may be made in a 20 x 30 cm ovenproof dish. Bake for 30 to 40 minutes. Toasted nuts may be added for extra crunch.


Reviewed by S. Lake-Piek 18.09.2108