6oz Stoned dates, finely chopped
1 teaspoon Bicarbonate of soda
1 teaspoon Baking powder
1 teaspoon Vanilla essence
1/2 pint Boiling water
8oz Self-raising flour
2oz Butter / margarine
6oz Sugar
1 Egg, beaten
Ingredients - toffee topping
2.5oz Soft dark brown sugar
1.5oz Butter / margarine
2 teaspoons Milk
Method
1. Cream butter and sugar - add beaten egg and gradually add flour
2. Cover dates, bicarb, baking powder and vanilla essence with the boiling water - stir
3. Add dates and liquid to cake mixture - mix well to form a sloppy batter.
4. Pour into a greased cake tin / dish and bake for 40 minutes (or until done) at 190C / Gas 5
For the topping:
1. Heat the brown sugar, milk and butter together - simmer for 3 minutes until the sugar has dissolved and the syrup is bubbling
2. Pour over baked pudding and return to oven until the top bubbles slightly
Status
Made on numerous occasions. Above serves 6 - usually double recipe and cook in a 11"x8" dish - better if matured for a day - actually rather nice cold out of the fridge as cake.
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