Ingredients

• 125g pitted dates, chopped
• 1/2 tsp bicarbonate soda
• 3/4 C (about 190ml) of boiling water
• 80g unsalted butter, softened
• 1/2 C packed brown sugar
• 1/2 tsp vanilla extract
• 1 egg
• 3/4 C self raising flour
• Butterscotch Sauce:
• 1/2 C brown sugar
• 150ml thickened cream
• 1/2 tsp vanilla extract
• 30g butter

Directions

1. Preheat oven to 180°C and grease a 20cm square cake tin.

2. Place dates and bicarbonate soda in a bowl, pour over the boiling water and stand for 20 minutes.

3. Cream together the butter, vanilla and sugar until pale, light and fluffy.

4. Add the egg and beat well. With a metal spoon or spatula, fold through the date mixture (add the whole bowl – dates and water) and the flour until well combined.

5. Spoon into cake tin and bake for 30-35 minutes until the skewer comes out clean. Cool in tin for five minutes before turning it out and cooling on a wire rack.

6. To make the butterscotch sauce, combine all the ingredients in a heavy based saucepan and bring to a boil over medium heat, stirring constantly. When boiled, reduce heat to low and simmer for a few minutes until darkened and thickened.

7. To serve, prick the warm cake all over with a skewer and pour about a third of the butterscotch sauce all over the cake and allow to soak for ten minutes. Cut into square pieces and spoon extra sauce to serve.

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