Sticky Date Pudding

180g stoned dates, roughly chopped
1 t bicarb
1 C boiling water
50g low fat butter
½ C soft brown sugar
2 eggs
1 ½ C SR flour
150ml can low-fat evaporated milk
¼ C soft brown sugar, extra
250ml low-fat vanilla custard
Preheat oven 180°C and spray 20cm square cake tin. Place dates and bicarb in bowl and pour over boiling water, stand 10 mins. Place butter, sugar, eggs, flour into bowl, beat with electric beater until blended and thick. Stir in date mixture (mixture will be quite sloppy). Pour into cake tin, bake 30-35 mins or until skewer removes clean. Combine milk with extra sugar in saucepan and bring to boil, simmer 3 mins. Pour over pudding and cut into squares, serve with custard.