Recipe

• 450g (1lb) self raising flour
• 50g (2oz) chopped dates
• 175g (6oz) soft margarine or butter
• 175g (6oz) light soft brown sugar
• 175g (6oz) black treacle
• 1/2 pint cider
• 1 egg

For the topping

• 1 oz walnuts
• 1 oz flour
• 1 and 1/2 oz butter
• 1 and 1/2 oz caster sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons apricot or plum jam

Method

Oven 160 degrees C or 325 degrees F, gas mark 3

• Sift the flour into a mixing bowl.
• Chop the dates if required.
• Put the margarine, sugar and treacle into a saucepan and heat gently only until the butter and sugar have melted.
• Add the melted mixture to the flour in the bowl and beat well.
• Pour the cider into the saucepan, add the dates and stir well to absorb any ingredients left in the pan. DO NOT HEAT THE CIDER.
• Add the cider and dates and egg to the mixture and mix thoroughly.
• Line the bottom of a 10" cake tin and then grease and flour the bottom and the sides.
• Place the mixture in the tin and bake in a pre-heated oven for 40 minutes.
• For the topping prepare the crumble mixture.
• Chop the nuts.
• Put the flour into a bowl, cut the butter into pieces and add to the flour, rub or cut it in quickly and lightly, don't allow the mixture to become sticky or over rub the mixture.
• Add the sugar, nuts and cinnamon.
• Remove the cake from the oven after 40 minutes, spread the top with the jam and top with the crumble mixture.
• Return the cake to the oven for a furhter 15-20 minutes.