Ingredients
Pudding:
300ml of water
250g of dates
1 tsp of baking soda
75g of butter
2 Eggs lightly beaten
1 cup of self-raising flour
1 cup of brown sugar
60g of butter
1/2 cup of brown sugar
200ml of thickened or whipping cream
Preheat the oven to 180C and grease a round cake dish (one with a push-up base makes it SO much easier to get out).
Roughly chop the dates and put them in a saucepan with the water. Bring to the boil and turn the heat off. Add the bi-carb and give it a stir. It should fizz up nicely.
Now chuck in butter until it and stir it in until it's all melted.
Lightly beat the two eggs, and incorporate that into the mix. Do this fairly quickly before the eggs have a chance to cook.
Add the self-raising flour and the brown sugar. Mixy mixy mixy until it's well combined.
Transfer the mixture to your cake dish, and pop it in the oven for about 25-30 minutes. Check it after 25 minutes by sticking a skewer into the mix. If it comes out too moist, leave it in for longer.
When cooked, pop it out onto a wire rack and leave to cool for about 10 minutes while we whip up the sauce.
In a small saucepan, combine butter, sugar, and cream and bring the heat up slowly to medium heat. stir until everything melts and dissolves.
Serve pudding on a plate and pour warm sauce over the top, maybe a dollop of cream or ice-cream just to be extravagant, and enjoy!