Sticky Date Pudding

250g pitted dates, chopped 

1 teaspoon bicarbonate of soda  

1 1/2 cups boiling water  

125g butter, softened  

1 cup brown sugar  

1 teaspoon vanilla extract  

2 eggs  

1 3/4 cups Self-Raising Flour, sifted

Caramel sauce

·         1 cup brown sugar

·         300ml thickened cream

·         1/2 teaspoon vanilla extract

·         60g butter

Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.  (I use a muffin tray so you get individual cakes) 

Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes. 

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.

Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate. 

Make sauce: Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes. 

Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce and ice-cream!!!