For the sauce
10 fl oz double cream
2 oz Demerara sugar
2 ts black treacle
Method
Boil the dates in the water for about 5 minutes until soft and then add the bicarb.
In a bowl, cream the butter and sugar until fluffy, then add the eggs and beat again.
No mix the dates and the water used for boiling them into the creamed butted mixture.
Add the flour and vanilla essence and mix.
Cook for about 30 – 40 minutes until firm at 175 degrees Celsius.
For the sauce – mix all the ingredients in a saucepan and bring to the boil. Pour over the cooked sponge.
Diane Melling lives in Lancashire with her husband, their two children and their old, faithful dog. She teaches at a local primary school. When she is not working or engaged in her creative writing, Diane enjoys walking in the beautiful Lancashire countryside wearing her purple wellies. She also enjoys nurturing her friends and family with delicious food and baking, which usually involves a glass of red wine – or two!