Preparation / Directions:
Preheat the oven to 190°C (375F). Tip the chopped dates and walnuts into
a pan, pour 1/4 pt water over and bring to the boil. Simmer for 2 mins,
then remove the pan from the heat and stir in the butter and sugar. Beat
the mixture until the butter and sugar have melted. add the eggs and the
self-raising flour and stir well until all the ingredients are
thoroughly combined. Pour the mixture into a buttered 7in square tin.
Bake for 25 mins or until well-risen and just beginning to shrink from
the sides of the tin.
Meanwhile, make the sauce: melt the butter and sugar in a pan. add the
cream and simmer until the mixture has slightly thickned and is caramel
in colour, stirring frequently to prevent burning.
Sprinkle the pudding with a little icing sugar before cutting into
squares. Serve with the toffee sauce and clotted cream.
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