Recipe by Helen Rygiel

Ingredients
1 Cup Dates (180g), pitted and chopped
1 tsp. of Bi-Carb Soda
1 Cup of boiling Water
2 tbsp.(28.35g) Butter
1 Cup (150g) soft Brown Sugar
2 Eggs
1½ Cups (180g) Self Raising Flour

Toffee Sauce
1 Cup (150g) soft Brown Sugar
¾ Cup of light Whipping Cream
½ tsp. Vanilla Essence
2 tbsp. Butter

Method
1. Mix dates and Bi-Carb soda in a heat proof bowl. Pour boiling water on top and leave to stand.
2. Cream butter and sugar until pale, then add eggs one at a time, beating well after each addition.
3. Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin.
4. Bake in a preheated 180ºC oven for 30-40 minutes, until an inserted skewer comes out clean.
5. Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. Set aside until ready to serve, and then quickly re-heat when needed.
6. Cut pudding into squares and place each square in the centre of a warm dinner plate. Pour hot toffee sauce over each square and serve with fresh cream.
7. Serves 6

Tip: I like to use a silicon muffin tray to make individual puddings. I use the extra large one (six muffins) that I purchased at Chef's Essentials as it provides a very good non stick baking tray that is easy to clean and makes perfect individual puddings. These puddings can also be frozen and reheated in the microwave when required.

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