•  ½ cup (110g) white sugar
•  ½ teaspoon ground cinnamon
•  ¼ teaspoon mixed spice
•  1¾ cups (260g) plain (all-purpose) flour, sifted
•  1¾ teaspoons baking powder
•  ½ cup (70g) pitted and chopped dates
•  ½ cup (125ml) pouring (single) cream
•  ½ cup (125ml) milk
•  30g butter  

  Preheat oven to 180°C (355°F). Combine the sugar, cinnamon and mixed spice and set aside. Place the flour, baking powder and dates in a bowl and stir to combine. Make a well in the centre, gradually add the cream and milk, stirring, until a soft dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic. Roll out to a 30cm x 40cm rectangle. Brush with butter and sprinkle with the sugar mixture, reserving 1 tablespoon. Roll the dough to enclose and slice into 8 pieces. Place the dough into 8 x ½ cup-capacity (125ml) muffin tins lined with non-stick baking paper. Brush with butter and sprinkle with reserved sugar. Bake for 25 minutes or until cooked and lightly golden. Makes 8.