Sticky date cakes

Doug Sherring

For the cakes

270 g	Pitted dates, chopped (Main)
1 tsp	Bicarbonate soda
60 g	Unsalted butter
185 g	Self raising flour
125 g	Soft brown sugar (Main)
2	Eggs, lightly beaten

For the butterscotch sauce

2 cups	Soft brown sugar
250 ml	Cream
50 g	Butter
1 tsp	Vanilla extract

Directions

To make the cakes

1. In a small saucepan, put dates in 250ml of water. Bring to the boil, remove from the heat, and add baking soda and butter, and stir until melted.

2. In a separate bowl, sift the flour and stir in the sugar. Make a well and add the date mixture and the eggs. Stir to combine. Pour into greased muffin tins and bake at 180C for approximately 20 minutes. Makes 12.
3. Serve with cream and butterscotch sauce.

To make the butterscotch sauce

Combine all ingredients in a small saucepan and gently heat on a medium-low heat. Once sugar has dissolved and the butter has melted, stir a couple more minutes and set aside until ready to use. Will keep in the fridge about a week.

If you liked this recipe, try Delaney'spoached tamarillos with coconut crumble