Sticky Date Cake with Butterscotch Sauce

1. Preheat oven to 200C.
   
   
2. Grease a 20cm round cake tin.
   
   
3. Using electric beater, cream the butter and sugar in a large bowl until light. Beat in the golden syrup and eggs.
   
   
4. Add the flour, a little at a time, and beat until combined.
   
   
5. Place dates and boiling water into a food processor and blitz to a puree.
   
   
6. Add the bicarb soda and immediately add to the batter.
   
   
7. Pour into the tiin and bake for 30mins, or until golden brown and lightly springy in the middle.
   
   
8. Turn out onto a wire rack to cool slightly.
   
   
9. For the butterscotch sauce place all ingredients into a saucepan and bring to the boil.
   
   
10. Boil for 3 mins, then transfer to serving jug.
    

Serve the cake warm, with the butterscotch sauce drizzled over.