Ingredients
For the pudding
150g dates stones removed, chopped
250ml hot water
1 tsp bicarb
60g butter
60g sugar
2 eggs
150g SR flour
For the toffee sauce
200g butter
400g brown sugar
1 vanilla pod
250ml double cream
Heres how:
Preheat the oven to 180C/370F/Gas 4.
Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.
In a clean bowl, cream the butter and sugar together until light and fluffy.
Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
Still stirring, gradually add the flour, then add the date mixture.
Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.
To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
chill the pudding and the sauce
