Sticky Date Pudding

Take the pips out of your dates and chop them into small squares (make sure you have 250g after you have done this. ‘Cause I am lazy, I buy them already pitted). Place them in a medium mixing bowl and cover with the bi-carbonate then pour the boiling water over the top. Set aside for at least 15 minutes.

Preheat oven to 180c (355F) and lightly grease an 18cm (7in) square cake tin.

Cream together the butter and sugar till pale and fluffy. Add the eggs one at a time beating well after each addition.

Sift the self-rising flour 2 times (sift it three times if using all purpose flour and baking powder) and fold gently into the butter and egg mix. I usually divide the flour up into three so that I don’t have to fold as much, as the flour is easier to combine. Pour the blended mixture over the date and water mixture and add the vanilla and mix together very gently.

Pour the batter into the prepared tin and bake in the oven for 35-45 minutes in the middle shelf or until a skewer comes out clean (remember the dates will make the skewer sticky).

To make the sauce place all ingredients in a non-stick saucepan and melt over a gentle heat. Bring to the boil and then simmer gently for 5 minutes.

Serve the pudding warm covered in sauce. If you want you can pour some of the sauce over the warm pudding and return to the oven for 3 minutes or so right before serving.