Sticky Date Cakes with Butterscotch Sauce

Method
Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

1. Put the dates and water in a heavy based saucepan. Bring to the boil over medium to high heat, stirring continuously with a flat-bottomed wooden spoon.
2. Remove from the heat and add ginger and bicarbonate of soda. Stir until well combined. Cover saucepan with cling film and let the mixture cool to room temperature. (This mixture is best made the day before to allow the dates to absorb more of the water).
3. Preheat oven to 180 C / Gas 4. Grease two 6-hole giant or "Texas-Muffin" tins (9cm in diameter).
4. Sieve together the self-raising flour, ground cloves and mixed spice.
5. In a separate bowl, cream the butter for 1-2 minutes. Add 1/2 caster sugar and beat for 2 minutes. Add remaining caster sugar and beat for 2 minutes or until light and fluffy.
6. Add eggs one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Use a rubber spatula to fold in the flour mixture until well combined. Fold in the cool date mixture until thoroughly combined.
7. Spoon the mixture into the muffin tins, filling each a little more than 3/4 full. Bake in the oven for about 35-40 mins or until they spring back when touched lightly in the middle. NOTE: The cakes may go really brown on the edges - don't worry, they are not burning. Once cooked, remove from the oven and let them rest for 2-3 minutes until removing them from the tins.
8. Butterscotch Sauce: Combine the dark brown soft sugar, unsalted butter and extra-thick double cream in a small saucepan over medium heat until butter melts and sugar dissolves. Bring to the boil, stirring constantly for about 5 minutes or until sauce thickens slightly. Set aside to cool slightly.

Serving Suggestion:

Place each cake upside down in a dessert bowl. Pour some of the hot butterscotch sauce over each cake, followed by a big scoop of creamy vanilla ice cream. Place two vanilla wafer biscuits into the ice cream so they form a 'V' shape.