INGREDIENTS (SERVES 4)
90g dates, stoned and chopped
Half tsp bicarbonate of soda
1tsp vanilla essence
Boil the 150g water and add the dates, then the bicarbonate and remove from the heat.
Cream together the sugar and butter, whisking in the egg gradually. Slowly mix in the date mix until fully incorporated.
Grease four pudding moulds with butter and then flour. Pour in mix to fill three-quarters of the moulds and place in oven at 180C for 20 -25 minutes until cooked.
250ml of double cream
100g demerara sugar
Boil cream, whisk in butter and sugar and simmer for 3 minutes. Then serve with an ice cream of your choice.