Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 225 grams | Chopped dates; (8oz) |
| 150 millilitres | Boiling water; (5floz) |
| 1 teaspoon | Bicarbonate of soda |
| 75 grams | Butter; (3oz) |
| 225 grams | Sugar; (8oz) |
| 1 \N | Egg; beaten |
| 1 teaspoon | Vanilla essence |
| 275 grams | Wholemeal self-raising flour; (10oz) |
| ½ teaspoon | Salt |
| 50 grams | Chopped walnuts; plus extra for |
| \N \N | ; topping (2oz) |
| 2 tablespoons | Butter |
| 5 tablespoons | Soft brown sugar |
| 2 tablespoons | Single cream |
TOPPING
Put the dates in a bowl and soak in the boiling water and bicarbonate of soda for 2 hours. Preheat the oven to 190C/375F/gas 5. Grease and line a 23 x 13cm (9" x 5") cake tin.
Cream the butter and sugar together until light and fluffy. Gradually beat in the egg and vanilla essence. Stir in the flour, salt and walnuts. Add the date mixture and mix thoroughly. Spoon into the prepared tin and bake for 35 minutes.
Make the topping by melting the butter and sugar together in a saucepan and adding the cream. Simmer for 3 minutes. Pour over the warm cake and sprinkle with walnut pieces.
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