1¼ cups pitted dates, chopped 1¼ cups boiling water 1 tsp baking soda 60g butter, cubed, softened ¾ cup Chelsea Soft Brown or Dark Cane Sugar 2 eggs 1 cup self-raising flour
Butterscotch Sauce 2 cups Chelsea Soft Brown or Chelsea Dark Cane Sugar 250ml cream 50g butter 1 tsp vanilla essence
Preheat oven to 180°C conventional or 160°C fan-forced. Grease a deep 20cm square cake tin or a loaf tin. Line base with baking paper. In a large bowl combine dates, boiling water and soda, stand for 5 minutes. Add butter and sugar and stir until combined. Add eggs and flour, mix until just combined. Pour mixture into prepared tin. Bake 45 – 50 minutes or until cooked through. Stand for 10 minutes before turning out of tin. Slice and serve warm with hot Butterscotch Sauce poured over the top. Tip: For a richer flavour and deeper colour use Chelsea Dark Cane Sugar.
Butterscotch Sauce Combine all ingredients in medium sized pan, stir over low heat until sugar is dissolved and butter melted.