Sticky Date with Butterscotch Sauce Waffle

Ingredients

• 300g pitted dates, chopped
• 1½ cups water
• 1 teaspoon bi–carb soda
• 4 eggs
• 1 cup milk
• 200g unsalted butter,
• melted and cooled
• 2 teaspoons vanilla extract
• 3 cups self-raising flour
• cup raw sugar
• Butterscotch sauce
• 100g butter
• 1 cup brown sugar
• 300ml cream

Vanilla ice cream or cream to serve

Method

1. Place dates and water into a saucepan and bring to the boil over medium heat; cook 5 minutes. Cool and stir through bi-carb soda. Stand for 10 minutes.
2. Place eggs, milk, butter and vanilla in a large jug and whisk until well combined.
3. Combine flour and sugar into a large mixing bowl and make a well in the centre.
4. Carefully whisk in egg milk mixture followed by the softened date mixture to form a smooth batter.
5. Select CLASSIC waffle setting and dial up number 6 on the browning control dial.
6. Preheat until orange light flashes up and the word HEATING disappears.
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Set aside.
8. To make the butterscotch sauce, place butter, brown sugar and cream into a saucepan and stir until melted. Bring to the simmer and cook for 5 minutes or until thick and syrupy.
9. Serve waffle drizzled with butterscotch sauce and a scoop of ice cream.