Preheat oven to 180 degrees, fan forced, and place rack into middle of oven

Grease and line a large loaf tin, base measurement 25cm x 10cm, with baking paper

Place dates and water in TM bowl and heat 5 minutes / 100 / speed 1, then mix 12 seconds / speed 4, scrape around bowl

Add bicarb soda and mix 5 seconds / speed 2, mixture will bubble up which is fine, stir mixture around bowl, then place into a separate container and put aside

Lightly rinse out TM bowl with cold water and wipe with kitchen paper (no need to completely wash bowl … you just want to cool it down)

Place both sugars and butter into TM bowl and blend 30 seconds / speed 4, scrape around bowl and repeat 1 minute / speed 4 until light and creamy, scrape around bowl

Add eggs and blend 1 minute / speed 4

Add flour, vanilla, salt and date mixture and blend 5 seconds / speed 4, scrape around bowl and repeat 2 seconds / speed 4

Pour mixture into loaf tin, level top with the back of a spoon and tap the tin lightly on the bench to release any air bubbles in the batter

Bake for 55 to 60 minutes, or until a skewer inserted into centre comes out clean (it takes exactly 55 minutes in my oven)

Allow loaf to rest in tin for 20 minutes before removing to a cooling rack to cool completely before cutting and serving