- 175g dates, stoned and chopped
- 300ml water
- 1 teaspoon bicarbonate of soda
- 50g unsalted butter
- 175g caster sugar
- 2 eggs, beaten
- 175g self-raising flour
- 1 teaspoon vanilla essence
- 300ml double cream
- 50g demerar sugar
- 2 teaspoons black treacle
Pre-heat the oven to 180C/350F/Gas4 and grease a 28 x 18 cm baking tin.
Boil the dates in the water for about 5 minutes until soft, then add the bicarbonate of soda.
Cream the butter and sugar together until light and fluffy, then add the eggs and beat well.
Mix in the dates, flour and vanilla essence then pour into the greased baking tin and cook in the oven for about 30-40 minutes until just firm to the touch.
Simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil. Some of this can be poured over the sponge and finished under the grill, or it can be kept totally separate and ladled over the sponge when portioned. Good, fresh, thick cream is just right for this pudding.