Ingredients
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3/4 cup dates, pitted and roughly chopped (135 gm/4 1/2 oz)
1 teaspoon bicarbonate of soda (baking soda)
50 g soft butter (1 and 2/3 oz)
2/3 cup firmly packed soft brown sugar (155 gm/5 oz)
2 eggs
1 1/2 cups plain flour (185 gm/6 oz)
1/2 teaspoon baking powder
1 cup walnut halves, roughly chopped (100 gm/3 and 1/3 oz)
Syrup
2/3 cup firmly packed soft brown sugar (155 gm/5 oz)
10 g butter (1/3 oz)
1 teaspoon vanilla extract
1/3 cup brandy (80 ml/2 and 3/4 fl oz)
Preparation
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Preheat oven to 180\u00b0C (350\u00b0F/Gas 4).
Lighly brush a deep 6 cup (1,5 litre) capacity ovenproof dish with melted butter or oil.
Place the dates and baking soda in a bowl and pour over 1 cup (250 ml/8 fl oz) boiling water and set aside to cool (the mixture will become foamy).
Beat the butter and sugar with electric beaters until light and creamy.
Add the eggs one at a time, beating well between each addition.
Fold in the sifted flour and baking powder, walnuts and date mixture.
Stir until all the ingredients are just combined and pour into the prepared dish.
Bake for 40 minutes, or until slightly risen and firm to touch.
Whilst the pudding is cooking, prepare the syrup: place the sugar, butter, vanilla, brandy and 1/3 cup (80 ml/2 and 3/4 fl oz) water in a pan and simmer for 5 minutes.
Prick a few holes in the pudding with a skewer, pour the syrup over.
Return to the oven for 5 minutes while the sauce soaks in . Serve with cream or natural yoghurt.
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