8 oz chopped dates, soaked in 1C hot tea for 15 minutes
4 oz unsalted butter
6 0z caster (superfine, not powdered) sugar
3 ea eggs
8 oz self-rising flour, sifted
1 t bread soda, sifted
1 t vanilla essence
1 t espresso coffee
whipped cream
Instructions
Brush an 8-inch springform pan with oil and line the base with oiled greaseproof paper.
Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, and then fold in the flour. Add the bread soda, vanilla, and coffee into the tea and dates and then fold all into the flour mixture. Pour into the springform pan and bake at 350 for 1 to 1 1/2 hours, until a skewer comes out clean.
Melt the butter, sugars and syrup over low heat in a heavy-bottomed sauce pan. Simmer for 5 minutes, then remove from heat and add the cream and vanilla. Return to the heat and stir for 2 to 3 minutes, until smooth.
Plate the pudding on top of the sauce, add more sauce on top, garnish with whipped cream and serve warm.