• 1 cup (185 g) chopped pitted dates
• 1 tspn bi-carb
• 90g butter, softened
• 1/2 cup (115g) firmly packed soft brown sugar
• 2 eggs, lightly beaten
• 1 tspn vanilla essence
• 1 1/2 cups (185g ) SR flour

Preheat the oven to moderate 180 degrees. Either brush a deep 18cm sq cake tin or use patty pans in a muffin tray for individual serves. Put the dates & soda in a heatproof bowl & add 1 cup (250ml) boiling water. Stir & leave for 15 mins.

Using electric beaters, beat the butter & brown sugar until light & creamy. Beat in the eggs gradually. Add the vanilla essence. Fold in half of the sifted flour then half of the date mixture. Stir in the remaining flour & dates, mixing well.

Pour into either the prepared tin & cook for 50mins or until cooked when tested with a skewer or patty pans for 20mins or until cooked etc.

Leave the pudding/s in the tin or tray for 10 mins before turning out. Serve warm with the hot sauce & praline.

• 1 cup (230g) firmly packed soft brown sugar
• 1 cup (250g ) cream
• 90g butter
• 1/2 tspn vanilla essence

To make the sauce, put the sugar, cream, butter & vanilla in a pan & bring to the boil while stirring. Reduce the heat & simmer for 5mins.

• 1/2 cup castor sugar
• 1/4 cup almond slivered

For the almond praline, combine sugar and 2 tablespoons water in a saucepan over medium heat and cook caramel without stirring, swirling pan, until deep golden. Scatter almonds onto a baking paper-lined oven tray, pour over caramel and cool until set. Break praline into pieces.