Sticky Date Pudding

For Lilly

170g dates, stoned and chopped

1 tsp bicarbonate of soda

300ml boiling water

69g unsalted butter

3/4 cup caster or brown sugar

2 eggs

170g Self raising flour

1/2 tsp pure vanilla

Sauce:

400g brown sugar

1 cup thick cream

250g unsalted butter

1 vanilla bean, split

Preheat oven to 180* and butter 18cm square cake tin or muffin tins.

Mix dates and bicarb. Pour over water and leave to stand.

Cream butter and sugar, add eggs, one at a time. Beating well after each addition.  Fold flour in gently, stir in date mixture and vanilla and pour into prepared tins.  (Note: mixture is very runny).  Bake in centre of oven for 30 - 40 minutes (or 20 minutes if in muffin tins) till cooked

To make sauce, bring all ingredients to boil. Reduce heat and simmer for 5 minutes. Remove vanilla bean.

Pour a little sauce over warm pudding and return to oven for 2-3 minutes so sauce soaks in.  Cut pudding squares and add extra sauce.