Ingredients:

2oz butter

6oz demerara sugar

2 tbsp black treacle

1 tbsp golden syrup

2 eggs

7oz self-raising flour

7oz pitted dates

10fl oz boiling water

1 tbsp bicarbonate of soda

½ tsp vanilla extract

Method:

Butter the moulds and dust with flour and preheat oven 200°C/400°F/Gas 6.

Using a food processor, cream the butter and sugar together.

Slowly add the golden syrup, treacle and eggs. Continue mixing until the mixture looks smooth, then turn down to a slow speed and add the flour.

Mix until everything is well combined.

Add the boiling water to the dates and tip into a blender. Secure the lid firmly and blend to a purée.

Add the bicarbonate of soda and vanilla.

Pour this into the batter while it is still hot and stir well.

Pour into the moulds and bake for 20 to 25 minutes until the tops are just firm to the touch.

Butterscotch sauce:

50g butter

75g brown sugar

50g castor sugar

150g syrup

120ml double cream

Vanilla essence

Melt butter, sugar and syrup for five minutes until the sugar has dissolved.

Remove from the heat and stir in the cream and vanilla essence.

Vanilla ice cream:

1 pint double cream

4 tbsp milk

3 ½ oz icing sugar (sifted)

2 tsp vanilla essence

Pour cream and milk into a well-chilled bowl and beat until lightly soft.

Stir in the icing sugar and vanilla essence, pour into a freezer container.

Freeze for 45 minutes, or until frozen about 1cm around the sides.

Transfer to a chilled bowl, break up with a fork and stir until smooth.

Return to a clean container and freeze for two hours or until firm.