Sticky Date Pudding

 250g (8oz) pitted dates, chopped
1 tsp bicarb soda
1 1/2 cups boiling water
1 cup brown sugar
1 tsp vanilla essence
2 eggs
1 3/4 cups self raising flour, sifted

Caramel sauce
1 cup brown sugar
300 ml (10 fl oz) double cream
1/2 tsp vanilla essence
60g (4 1/2 oz) butter

Preheat oven to 180 C (350 F).  Grease and line the base of a 22 cm (9 inch) cake tin.
Place dates and bicarb soda into a bowl, and pour over the boiling water.  Allow to stand for 20 minutes.
Beat butter, sugar and vanilla until pale and creamy.  Add eggs, one at a time, beating well after
each addition.  Using a metal spoon, fold through date mixture until well combined.
Spoon mixture into the prepared cake tin.  Bake for 35 to 40 minutes or until a skewer inserted into the
centre comes out clean.  Turn onto a plate.
Make the sauce.  Combine all ingredients in a saucepan over medium heat.  Cook, stirring frequently, until the sauce comes to the boil.  Reduce heat to medium low, and simmer for 2 minutes.
Pierce pudding all over with a skewer.  Pour 1/2 cup of warm sauce over the warm pudding.  Stand for 10
minutes.  Serve in wedges with the remaining sauce.