Delia Smith is probably my favourite ‘celebrity chef’. I think it’s because she’s really down to earth, and so are her recipes. Easy to follow recipes that result in simple, hearty, tasty food.
This week’s recipe is a case in point, her sticky date cake. Delia calls it a ‘boil and bake’ cake – not terribly enticing I admit, but bear with me.
It’s quick to mix but takes up to 3 hours to bake in a low oven. The result is a big, unctuous, flavourful fruit-filled cake. The original recipe calls for a dollop of orange marmalade – which we never have in the house – so I substituted it for some lime marmalade I made a while ago.
The taste and texture of this cake make it like a cross between a sticky toffee pudding and a Christmas cake.
Try it with vanilla ice cream, thick pouring cream and a splash of brandy or rum for a festive flourish!
- 500g/17½oz redcurrants
- 100g/3½oz caster sugar
- 300ml/10½fl oz whipping cream
- Pre-chill a clean, dry plastic container in the freezer
- Put the redcurrants in a colander/strainer, rinse under water and pat dry
- In a medium-sized saucepan on a medium heat, cook the redcurrants until they have burst (about 5-10 minutes)
- Strain the redcurrants through a fine sieve and combine with sugar to taste. Refrigerate
- Whisk the whipping cream until it forms stiff peaks
- Gently fold the whipped cream into the cooled redcurrant concentrate trying not to loose too much of the air
- Pour into the pre-chilled container, cover and freeze until firm