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
- 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.
- 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.
- 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