Ingredients:
6 ounces demerara sugar
2 ounces butter
8 ounces plain flour
1 teaspoon baking powder
6 ounces sugar rolled dates
1/2 pint water, boiling
2 eggs
1 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
4 ounces demerara sugar
2 ounces butter
4 tablespoons double cream
Directions:
Put everything except the flour and eggs in a bowl, and leave for about two hours.
Liquidise, adding the flour and the eggs.
This can be kept for up to two weeks in a covered container in a fridge.
You will need eight 6 oz (175 g) metal pudding basins or eight 3 inch (7.5 cm) ramekin dishes, lightly greased.
Place them on a cookie sheet and divide the batter equally among them.
The oven should be 350 F or 180 C. Cook at about 180 degrees C for about 25 minutes or until just firm.
Place all ingredients in a pan and melt gently to make a smooth light coloured sauce.
To serve, cover with the toffee sauce, and dust with icing sugar.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.