Yield: 18 Servings
|180 grams||Good quality soft dates pitted and chopped|
|180 grams||Castor sugar|
|180 grams||Self-raising flour|
|½ teaspoon||Pure vanilla essence|
|300 millilitres||Boiling water|
Pour boiling water over chopped dates with bi-carb soda and stand until cool. Cream butter and sugar add eggs one at a time and beat well. Add vanilla then fold in sifted flour. Pour mixture into an 18cm square tin lined with greaseproof paper and bake at 180 degrees for 30-40 minutes. Cut into required squares.
150 g brown sugar.
150 ml cream.
1 vanilla bean split lengthwise.
50 g Butter
Bring all the ingredients to a gentle boil and simmer for a few minutes stirring well. Discard vanilla bean. Pour warm sauce over warm pudding and serve a scoop of double cream on the side.