There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Preheat the oven to 350F (190C). Line a 20cm loose bottom cake tin with greaseproof paper. Mix together the rapeseed oil and sugar, then slowly add 4 beaten eggs. Fold in the sieved flour and set aside
110ml of rapeseed oil
175g of light brown sugar
225g of self-raising flour
Meanwhile mix the bicarbonate of soda and Camp coffee and pour this over the dates, followed by the boiling water. Mix well, allow to cool for 10 minutes and then pour onto the creamed pudding mixture
1 tsp bicarbonate of soda
2 tsp Camp coffee
275ml of water
225g of dates
Bring together to create a very runny batter. Pour into the prepared cake tin and bake for 1 hour 15 minutes or until springy to touch. Serve with cream, crème fraiche or ice cream
1 tub of vanilla ice cream
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