Mini Sticky Date Cakes
 
Ingredients
  • 3 cups roughly chopped pitted dates
  • 2 cups boiling water
  • 2 tsp bicarb soda
  • 200g softened butter
  • 1½ cup brown sugar
  • 4 eggs - room temperature
  • ¼ tsp vanilla
  • 2 cups self-raising flour
Butterscotch Sauce
  • 1½ cup brown sugar
  • 1½ cup cream
  • ¾ cup butter
Instructions
  1. Pre heat oven to 160c and prepare your pans. I used 10 x 12cm paper liners. This would also fit into 2 20cm pans.
  2. Pit your dates and roughly chop them, measure out 3 cups after chopping Place you dates, water and bicarb soda in a food processor. Make sure all the dates are covered. Leave to steep for 10 minutes.
  3. While waiting for the dates, beat sugar and butter in a mixer on a medium speed until thick and creamy.
  4. Process date mixture and add to the butter and sugar. Beat till the dates are mixed through.
  5. Add in eggs and vanilla and mix till incorporated.
  6. Add in flour and beat until just combined.
  7. Pour ¾ cup of your mixture into the prepared pans. Place in the oven and bake for 15-20 minutes. Your cakes will be ready when a skewer pierced through comes out clean.
Butterscotch Sauce
  1. In a saucepan over medium heat, combine your sugar, cream and butter. Stir occasionally until the sugar is dissolved. Turn to high heat and let mixture come to the boil. Once boiled set aside to cool.
  2. Pierce holes through the cakes and pour over the sauce. Best served warm with a scoop of vanilla ice cream.
Notes
Recipe adapted from Donna Hay.
Recipe by Modest Munchies at http://modestmunchies.com/mini-sticky-date-cakes/