INGREDIENTS

60g butter
160ml castor sugar
3 eggs beaten
1 cup stoned dates
200ml nestles ideal evaporated milk
160ml water
5ml bicarb
250ml self rising flour

160ml brown sugar
200ml nestle ideal evaporated milk
50g butter

METHOD

Beat together butter and sugar. Place dates, evaporated milk and water in a sauce pan and bring to the boil. Remove from heat and stir in the bicarb. Fold the flour into the beaten eggs, then stir in the date mixture pour into square tin and bake for 45 minutes or less.
To make the sauce: place all the sauce ingredients into a sauce pan and heat gently until the butter has melted. Bring to the boil gently stirring continuously. Boil for 3-5 minutes until the sauce thickens. Pour sauce over hot pudding and allow to soak in.

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