250ml boiling water 80g butter - softened 160ml soft brown sugar 5ml vanilla essence 2 extra large eggs 50g pecan nuts - chopped
TOFFEE SAUCE 250ml soft brown sugar 120g butter 375ml cream
Combine dates and bicarb in a bowl and pour over boiling water. leave to stand 20 minutes until dates have softened. Cream butter,sugar and vanilla until light and creamy. Gradually beat in eggs one at a time adding a spoonful of flour if mixture looks curdled. Fold in remaining flour,pecan nuts and date mixture. place mixture in ovenproof dish and bake at 180c for 30-40 minutes. Remove from oven and pour over sauce. Serve with cream or ice-cream.
Toffee Sauce: Combine sugar, butter and cream in a small saucepan and bring to boil. Simmer for 5 minutes.