Sticky Date Pudding

Huey

300 ml water
170 gm pitted dates, chopped
1 tspn bicarb of soda
170 gm caster sugar
190 gm unsalted butter, softened
2 eggs
1 tspn vanilla essence
170 gm self-raising flour
½ cup cream
200 gm brown sugar

Preheat oven to 160°C. Put water and dates in a pot. Bring to the boil, stirring regularly, and remove from heat. Stir in bicarb and set aside. Cream caster sugar and 60 gm butter. Add beaten eggs, one at a time (combining after each addition), and then ½ tspn vanilla. Then gently fold in flour. Stir in date mixture and pour into a lightly buttered ovenproof dish. Bake for 30-40 mins, until skewer comes out clean, checking after 30 mins. To make sauce, place cream, brown sugar, 130 gm butter and ½ tspn vanilla in a small saucepan. Bring to the simmer and gently cook for 3 mins. Pour 1/3 of the sauce over the top of pudding and cook for another 3 mins. Serve with a dollop of whipped cream and remaining sauce on the side.