Apple and Date Sticky Pudding

Preheat oven to 160°C.

Roughly chop 170g of the dates. Pour 300ml of water over the dates in a saucepan and bring to the boil.

Remove from the heat and add the bi-carb soda. Leave to stand.

Cream the butter and sugar with a beater until pale. Then add the eggs one at a time, beating well after each addition.

Fold in the flour so as not to over-mix. Stir in the date mixture, Apple Sauce and vanilla extract.

Pour mixture into a greased 23cm cake tin. Bake for 30 to 40 minutes. Test with a skewer in the centre (skewer should come out clean).

In the meantime, to make the sauce, place all ingredients in a pan, bring to the boil and cook for 3 minutes.

Remove the pudding from the oven and allow to cool a little before serving (but not completely). Turn out onto a large oven-proof serving plate. Pour a little of the sauce over the warm pudding and return to the oven for 3 minutes so the sauce soaks in and bubbles.

Serve with extra sauce, topped with remaining dates and cream or ice cream.