Pudding: 190 gm dates 2 teaspoons bicarb soda 175 gm castor sugar 70 gm soft butter 3 eggs (50 gm size) 1 teaspoon vanilla essence 180 gm self-raising flour For toffee sauce: 200 gm dark brown sugar 150 ml cream 125 gm butter 1 teaspoon vanilla essenceCut dates in half, just cover with water in a saucepan and bring to boil - simmer 2-3 minutes. Add bicarb soda, mix and leave to cool.
Cream butter with sugar, add eggs one at a time, beating well between each addition. Add vanilla essence and finally fold in the sieved flour and the date mixture. Pour into a greased 20 cm baking tin and bake for 1 hour at 160°C.
Make the sauce by mixing all ingredients while bringing them to a boil in a saucepan. Simmer for two minutes.