A simple and easy dessert whipped and baked within an hour. Except that I ddin’t make any toffee sauce for this dessert, which is quite a necessity actually. But I didn’t have any cream in hand.
180g dried dates, pitted, chopped
1 tsp bicarb soda
50g unsalted butter
150g brown sugar
2 eggs
180g self raising flour, sifted
Vanilla Ice cream to serve
Toffee Sauce
150g brown sugar
250ml cream
1/2 tsp vanilla extract
20g unsalted butter
Preheat oven to 180 C. Combine dates and bicarb soda in a heatproof bowl. Pour over 250ml of boiling water. Set dates aside till room temp. Cream together butter and sugar in a large bowl till pale. Add eggs one at a time, beating until smooth. Fold in flour then stir in date mixture (yes, plus the water)
Pour mixture into grased cake pan and bake for 30-45 minutes until cooked through. Set aside for a couple of minutes before turning out. To make sauce, combine all ingredietns over low heat, stirring until butter has melted. Simmer for 5 minutes. Serve hot!
Just imagine theres a scoop of vanilla ice cream on top and drizzling toffee sauce -.-”
My sticky date pudding was slightly dry at the sides. Might have left in the oven too long. 
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