175g chopped dates
1 tsp bi-carbonate of soda
175g caster sugar
2 beaten eggs
175g self raising flour
1 tsp vanilla essence
300ml double cream
50g muscovado sugar
Get the oven to 180 degree celcius and grease an 11″ x 1″ baking tin
Boil the dates in the water for about 5 minutes. Take off the heat and add the bicarbonate of soda. Cream together the butter and sugar until light and fluffy (preferably in a food mixer or with and electric whisk).
Gradually add the egg whilst beating. Mix in the dates and liquid and fold in the flour and vanilla.
Pour into the baking tray and cook for 30 – 40 minutes.
To make the sauce, pop everything into a pan, heat and stir until is all smooth.