Ingredients:

2 c pitted dates, chopped

1/2 c water

1 tsp bicarbonate of soda

60 g reduced fat margarine

1/3 c brown sugar

2 eggs

1 c whole meal self-rising flour

1/2 c self-rising flour

1/2 c rolled oats

1/2 c soy or dairy milk

2/3 c water (syrup)

1/2 tbs cornflour (syrup)

1/3 c brown sugar (syrup)

2 tbs reduced fat margarine (syrup)

Directions:

1. Pre-heat oven to 170°C. Line a 20cm round cake tin with baking paper. Place dates and water in a medium saucepan and bring to the boil. Remove from heat and add bicarbonate of soda.

2. Leave to cool for 5 minutes then puree until smooth.

3. Place margarine and sugar in a mixing bowl and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in date mixture, flours, oats and milk and pour into a prepared tin.

4. Bake for 45-50 minutes.

5. Mix together corn flour and a small amount of water to form a paste. Gradually add remaining water and place in a saucepan. Add brown sugar and bring to the boil.

6. Reduce heat and cook for 1-2 minutes. Whisk in margarine.

Bon Appetit!