A Merry UK Christmas

While we're expecting a hot and sticky Christmas here is the land of OZ, my little sister and her hubby are experiencing minus degrees over in the UK; Ripon, North Yorkshire to be exact.
So to send a little stickiness over to them, I'm sharing this very simple, scrumptiously sticky date roll that will sure to impress the in-laws and keep everyone warm and fuzzy.
Merry Christmas to all of you away from home these holidays. 
Especially the Crosses xx

Sticky Date Roll with Butterscotch Sauce

2 tablespoons white sugar
1 cup (160g) seeded dates
3/4 cup (180g) boiling water
1 teaspoon bicarb soda
50g chopped butter
2/3 cup 9150g) firmly packed brown sugar
2 eggs
3/4 cup (110g) self-raising flour
300ml thickened cream
Optional: 1 tablespoon of Baileys Irish Cream

1. Preheat oven to moderate. Grease 25cm x 30cm swiss roll pan. Line base & short sides of the pan with baking paper.  Cut another piece of baking paper the same size as the swiss roll pan & sprinkle evenly with white sugar. Leave on a bench or board.
2. Combine dates, water & bicarb in a food processor. Leave stand for 5 minutes. Add butter & brown sugar, process until almost smooth. Add eggs & flour, process until combined. Pour mixture into prepared pan, bake in oven about 15 minutes or just set & not wobbly.
3. Turn cake onto sugared paper , peel baking paper away working quickly but carefully.
4. Using hands & sugared paper as a guide, gently roll cake loosely from the long side, hold for 30 seconds then unroll. Cover cake with tea towel, cool. This helps minimise the likelihood of the cake splitting.
5. Beat cream in small bowl with electric mixer until peaks form. Fold in Baileys if using. Spread cake evenly with cream. Roll cake, from same long side by lifting paper & using it to guide the roll into shape. The last roll should be onto a long serving plate.
 6. There are two ways to serve this roll. You can brush the warm butterscotch sauce over the entire sticky date roll or serve the roll drizzled with the sauce.
BUTTERSCOTCH SAUCE
Combine 1/2 cup (100g) firmly packed brown sugar, 2/3 cup (160g) thickened cream & 100g chopped butter in small saucepan, stir over heat until sugar dissolves & butter melts.