Sticky Date Pudding

1 cup dates, pitted and chopped
1 cup boiling water
2 tablespoons butter
1 cup brown sugar
3 large eggs
1½ cups self raising flour
1 cup brown sugar,
¾ cup cream,
½ teaspoon vanilla essence
2 tablespoons butter

Pour the water over dates in a saucepan and let stand. Cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Gently fold in the flour. Add the date mixture and pour into a lightly greased 18cm (7") square or round cake tin. Bake in a preheated oven at 180°C (350°F) for 35 minutes.

To make toffee sauce, combine remaining ingredients in a saucepan, bring to the boil and simmer for 5 minutes, stirring all the time. Cut pudding into squares and place each square in the center of a warm plate. Pour hot toffee sauce over each serving and serve with cream or ice cream.

Serves6