Use chunky chopped dates and nutmeg for a bit of a change to the classic British dessert.
For the sponge:
1 cup dates
½ cup water
1 stick butter
1 + ¼ cup plain flour
½ cup caster sugar
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking powder
2 eggs
For the sauce:
¾ cup brown sugar
¾ cup butter
⅔ cup heavy cream
1 tsp vanilla
Preheat oven to 180C/375F and grease a 9x9in dish. I also use muffin tins sometimes.
Roughly chop the dates and put them in a saucepan with the water. Bring to the boil, leave for about 30 seconds, and then turn off the heat.
Mix butter until light and fluffy. Add the flour, sugars, spices and baking powder, and mix until everything is combined.
Add in both eggs and mix until just combined. Add the dates and water, and mix well.
Scrape the batter into the baking dish, and place into the oven for 20-25 minutes, or until the cake springs back when lightly touched.
While the cake is baking, make the sauce by combining all the ingredients in a saucepan and bringing them to the boil. Boil for about 1 minute, and then set aside to cool slightly.
When the cake has cooled down a bit use a fork to make holes in the top. Drizzle over ¼ of the sauce, and then serve warm with the rest of the sauce to pour over. Eat with ice cream.