From the Kitchen of: Myrna Apperly
Source: Recipe by my friend, food writer/critic Jill Dupleix
1
C.
Dates, pitted and chopped
1
tsp.
bicarbonate of Soda
1
c.
boiling Water
2
Tbsp.
Butter
1
c.
soft Brown Sugar
2
Eggs
1 1/2
c.
self-rising Flour
1
c.
soft Brown Sugar
3/4
c.
light Whipping Cream
1/2
tsp.
Vanilla
2
Tbsp.
Butter
To make pudding: Preheat oven to 375 degrees. Mix dates and soda
in
a heat-proof bowl. Pour boiling water on top and leave to stand. Cream
butter
and sugar until pale, add eggs one at a time, beating well after each
addition.
Gently fold in the flour, stir in the date mixture and pour into a
lightly buttered
7"square or round cake tin. Bake in preheated oven for 30-40 minutes,
until an
inserted skewer comes clean.
To make sauce: Combine sugar, cream, vanilla essence and butter in
a saucepan
and bring to the boil, stirring constantly. Simmer for five minutes.
Set aside until
ready to serve, then quickly reheat when needed.
To serve: Cut pudding into squares and place each square in the
center of a
warm dinner plate. Pour hot toffee sauce over each square and serve
with whipped
cream.