Date loaf with butterscotch and cream

Instructions

1. In a large bowl, sift the self-raising flour, ground ginger, cinnamon and mixed spice.
2. Heat the milk and brown sugar in a large, heavy-based saucepan over medium heat, stirring frequently. As soon as it's at scalding point, 82˚C, remove from the heat and add the bicarbonate of soda: watch out, it will fizz up a little. Allow to cool for 10 minutes.
3. Meanwhile, in a separate medium saucepan, combine the butter, molasses, golden syrup and date syrup over medium heat. Bring to a light simmer, until the ingredients have melted and formed a rich syrup.
4. Gradually whisk this mixture into the spiced flour; it will be quite firm to start with but once about half of it is in it will be a bit lighter on the whisk.
5. Gradually whisk in the milk mixture, until smooth. If it's not smooth, pass the mixture through a fine mesh sieve.
6. Whisk through the egg and fold in the walnuts and dates. Allow the cake batter to rest at room temperature for 2 hours before baking.
7. When ready to bake, preheat the oven to 160˚C (140˚C fan-forced). Lightly grease and line the base and 2 long sides of a straight sided loaf tin (12.5 cm x 18 cm x 7.5 cm deep) with baking paper. Give the cake batter a good stir and pour it into the prepared tin.
8. Bake for 1 – 1 ¼ hours, until firm to the touch.
9. For the butterscotch sauce, in a medium saucepan, cook the caster sugar to a caramel, then whisk through the butter and cream until melted and stir until smooth.
10. To serve, slice the date loaf and serve with the butterscotch sauce and double cream.