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			INGREDIENTS 150g Haigh’s 70% Gourmet Dark Chocolate 250g dates 250g dried figs (chopped) 900ml water 10g bicarbonate of soda 120g butter 500g sugar 6 eggs 15ml vanilla essence 500g self-raising flour		METHOD Preheat the oven to 160ºC Bring the water to the boil, then add in the figs and dates. Add in the bicarb and stir well to combine. Let the liquid cool for a minimum of 2 hours at room temperature. If the mixture has not broken down, give it a quick, light zap with a blender. Cream the butter, then add the sugar, vanilla and eggs until light and fluffy. Prepare the tray (preferably high aluminium 33cm x 23cm tray) with baking paper. Add half of the fig and date mixture to the butter mix and mix on a low speed until combined. Melt the chocolate by finely chopping and setting over a pan of barely simmering water. Then add the melted chocolate to the fig and date mix followed by the sifted cocoa and flour – mix together on low speed. Scrape down the sides and add in the rest of the fig and date mixture. Mix together on medium speed until combined. Fill the tray 4/5 full. Bake at 160’C for 45minutes to 1 hour. Test with skewer, ensure it comes out clean. Serve warm with *Haigh’s Hot Orange Chocolate sauce and vanilla ice-cream.
					Haigh’s Dark Chocolate Orange Sauce Ingredients Haigh’s Dark Chocolate Orange Sauce 450g Haigh’s Dark Chocolate Orange block (chopped) 250g milk 100g cream 60g brown sugar 35g butter Method Boil the milk and cream together. Take off the heat once boiled and add in the chopped Haigh’s Dark Chocolate Orange block, sugar and butter. Stir with a whisk until smooth.