Sticky date pudding doughnuts

Preheat oven to 180ºC. Grease a 6-hole ¼-cup capacity doughnut tin with cooking oil.

Put dates and water in a small saucepan and bring to the boil over a low heat. Stir in bicarb. Remove pan from heat and allow to cool for 15 minutes.

Put butter and sugar in a large bowl and beat, using an electric hand mixer, until light and fluffy. Add egg and vanilla, beating to combine. Sift in flour, ginger and cinnamon and gently mix with a wooden spoon until well combined.

Using a fork, mash cooled dates then stir into batter.

Spoon ½ of the batter into a zip-lock bag or piping bag and snip a 2cm-wide tip. Pipe mixture evenly into tin holes, keeping centre tops clear. Bake for 12 minutes or until cakes spring back when touched. Cool in tin for 2 minutes then turn out by giving tin a quick tap on kitchen bench.

Quickly wash and dry tin, regrease holes, then repeat Step 5 with remaining mixture in same piping bag to make second batch.

Stack 2 on each serving plate. Fill the hole of each top cake with glacé ginger. Drizzle with caramel and cream and serve immediately.