Ingredients
Caramel topping
Method
1.Preheat oven to 180ºC/350°F. Grease 24cm x 32cm (9½-inch x 13-inch) swiss roll pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.Combine dates and the water in medium saucepan; bring to the boil. Remove from heat; stir in soda, stand 5 minutes.
3.Meanwhile, beat butter and sugar in medium bowl with electric mixer until light and fluffy; beat in eggs, one at a time. Stir in sifted flour, then date mixture. Pour mixture into pan. Bake about 20 minutes. Cool slice in pan.
4.To make caramel topping, stir sugar and the water in small saucepan, over low heat, until sugar dissolves. Bring to the boil; boil, uncovered, 4 minutes. Remove from heat; stir in butter and syrup. Transfer mixture to small bowl; add ¼ cup (60ml) of the cream. Beat with electric mixer until thickened slightly; cool. Beat remaining cream in small bowl with electric mixer until soft peaks form; beat in caramel mixture until firm peaks form. Refrigerate until required.
5.Cut slice into squares; top each square with a dollop of caramel topping.
