For the sponge
6oz/180g granulated sugar
6oz/180g dates chopped
½ pint/275ml water
1tsp bicarbonate of soda
6oz/180g self-raising flour
For the sauce 1 pint/580ml double cream
3oz/75g Demerara sugar
2tbs black treacle
For the sponge:
Cream the butter and sugar. Boil the dates in water. Add bicarbonate of soda. Beat the eggs into the butter followed by self-raising flour dates water and vanilla essence. Pour into a prepared tin. Bake at 350°F for 40-45 minutes.
For the sauce:
Boil all the ingredients together. Pour over the sponge and serve.
The dish can be put under the grill until the sauce bubbles which Coulson feels helps the pudding have a slightly crispy surface.
Unless the sauce has been added the sponge can be warmed up from cold. It can improve on second heating.