Serves 6

Ingredients
Pudding
250 g dried dates, pitted
1 C water
1 t bicarb soda
100 g butter
1 C brown sugar
1 t vanilla
2 eggs, lightly beaten
1 C S.R. flour
3/4 C macadamias (or other nuts such as pecans or walnuts)

Caramel Sauce
300 mL thickened cream
1 C brown sugar
1 t vanilla
60 g butter

Method
1. Preheat oven to 180°C. Lightly grease and line an square baking dish.
2. Soak dates in 1 C boiling water until most of the water is absorbed. This may need to be done over a saucepan. Remove from heat and stir in bicarb soda.
3. Cream butter, sugar and vanilla. Whisk in eggs. Add dates and fold in flour and nuts.
4. Pour over baking dish and bake for 20-25 minutes.
5. Prepare caramel sauce by heating all ingredients in a heavy saucepan over medium heat. Bring to boil before reducing heat to simmer and thicken (about 5 minutes).
6. Drizzle over pudding before serving.

Makes 18

Ingredients:
Scroll
2 x 7g sachets dried yeast
1/4 C warm water
3/4 C milk
125g unsalted butter, cubed
4 C flour
1/4 C sugar
2 eggs, lightly beaten
1/2 C sultanas (optional)
80g unsalted butter, melted
¾ cup firmly packed brown sugar
1 tbsp ground cinnamon

Filling
2 t cinnamon
1/2 C sugar
2 T butter

Glaze
1 C icing sugar
1 T warm water
1/2 t vanilla

Method
1. Preheat oven to 200 degrees.
2. Dissolve yeast in warm water. Heat milk until hot and melt butter in milk. Combine with yeast mixture.
3. Sift flour with a pinch of salt into a large bowl. Add sugar.
4. Make a well in the centre and add egg and milk mixture.
6. Knead dough until smooth (at least 5 minutes).
7. Allow dough to rest and double in size in a bowl covered in a damp tea towel. Repeat this process if time permits (punch air out of dough first).
8. Rough dough into a rectangular shape on a floured surface.
9. Mix together cinnamon, sugar and butter. Spread evenly on rolled out dough.
10. Roll dough to form a log. Pinch sides down and cut into 2 cm slices. Top scrolls with sultanas if desired.
11. Place on a tray approximately 2 cm apart. Bake for 20-30 minutes or until golden brown.
12. Prepare icing by combining icing sugar, water and vanilla. Add water if consistency is too thick.
13. Drizzle on top of scrolls when cooled.