Here is the recipe for the (much requested) cake. I think the term used nowadays is a poke cake.
However, new trend just invented this minute – let’s call it a date and custard-column cake.
Date and Custard-Column Cake
For the cake
300g pitted dates, chopped
375ml boiling water
1 teaspoon bicarbonate of soda
125g butter, softened
150g brown sugar
230g self raising flour
For the Custard
60g custard powder
½ ground nutmeg, aproximately (for sprinkling over custard)
Grease a 20cm square spring form cake tin. Line the base and half way up the inside with baking paper.
Place the chopped dates and bicarbonate of soda into a bowl and pour over boiling water. Stir to combine. Leave to stand 15 minutes.
Pour this mixture into the bowl of a food processor and process until smooth (or achieve the same result by blitzing with a stick blender).
Whisk the butter and sugar together until well combined and creamy, then ad the eggs and whisk again. Fold in the flour and the date mixture.
Pour the batter into the prepared tin and bake for one hour or until a metal skewer inserted into the centre comes out clean.
Remove from oven and leave to stand in the tin for 20 minutes.
Meanwhile, to make the custard:
Place the milk in a saucepan and add the custard powder and sugar. Bring to the boil, stirring with a whisk to avoid lumps forming. Simmer one minute, stirring constantly.
Cover he surface with baking paper to avoid a skin forming on the custard.
Grease the end of the handle of a wooden spoon and poke holes into the cake at regular intervals (at least 16 holes is best).
Transfer the custard to a piping bag and fill the holes with custard.
Spread the remaining custard over the top and sprinkle with nutmeg.
Best served warm but cold is perfectly fine too. (I just happen to like warm custard).