Sticky Date with Toffee Sauce and Butterscotch Sauce

Sticky Date Cake
Ingredients:

• Pitted dates-finely chopped                         200g
• Vanilla bean                                                1/4
• Water                                                         200ml
• Butter                                                         50g
• Eggs                                                           3
• Sugar                                                         175g
• Self raising flour                                          175g

Method:

1. Simmer dates,water,sugar,vanilla bean until tender and the consistency of jam.Remove from heat,add butter and mix.Remove the vanilla bean.
2. Whisk eggs and sour cream together.Add self raising flour.
3. Combine the egg mixture into the date mixture with a spoon.
4. Pour into prepared silicone paper lined and greased 20 cm cake ring or muffin tin and bake at 170°C o approximately 20-35 min until golden and firm.
5. Decorate with dates and serve with butterscotch or toffee sauce.

Toffee Cake
Ingredients:

• Water                                        50ml
• Sugar                                        100ml
• Cream                                      150ml

Method:

1. Warm the cream.
2. Place water and then sugar in a saucepan and heat until dissolved.
3. Use a clean pastry brush and water to wash down the sides of the pot to remove any excess sugar crystals.Use a moderate heat.Do not stir.
4. Make a caramel and take off the heat and pour in warm cream off the heat.
5. Reduce to a coating consistency.

Butterscotch Sauce
Ingredients:

• Brown sugar                         75g
• Sour cream                           125g
• Butter                                   60g
• Vanilla bean                          1/2

Method:

1. Place all ingredients in a saucepan,mix well and heat until dissolved and combined.