1 cup (230g / 7.5 oz) firmly packed soft
brown sugar
1/2 cup (125ml / 4 fl oz) cream
100g (3.5 oz) butter
Method :
Preheat the
oven to moderate 180C (350F/Gas 4). Grease a 20cm (8 inch) square cake
tin, and line the base with baking paper. Combine the dates with 1 cup
(250ml / 8 fl oz) water in a small pan. Bring to the boil, then remove
from the heat. Stir in the bicarbonate of soda and cool to room
temperature. Using electric beaters, beat the butter and sugar in a
small bowl until it is light and creamy. Add the eggs gradually, beating
thoroughly after each addition. Beat in the vanilla essence until
combined. Transfer to a large bowl.
Using a metal
spoon, fold in the flour and the date mixture, and stir until just
combined - do not overbeat. Pour into the tin and bake for 50 minutes,
or until a skewer comes out clean when inserted into the centre of the
pudding. Leave for 10 minutes before turning out. While the pudding is
cooking, make the sauce. To make the sauce, combine the sugar, cream and
butter in a small pan. Stir until the butter melts and the sugar
dissolves. Bring to the boil, reduce the heat and simmer for 2 minutes.
Cut the pudding into pieces, drizzle with the hot sauce and serve
immediately. Delicious served with thick cream or mascarpone.
