6 ounces demerara sugar
2 ounces butter
8 ounces plain flour
1 teaspoon baking powder
6 ounces sugar rolled dates
1/2 pint boiling water
2 eggs
1 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
Put everything except the flour and eggs in a bowl, and leave for about two hours. Liquidize, adding the flour and the eggs. This can be kept for up to two weeks in a covered container in a fridge. Cook @ about 180 degrees cup minutes for about 25 or until just firm. To serve, cover with the toffee sauce, and dust with icing sugar.
Toffee Sauce
4 ounces demerara sugar
2 ounces butter
4 tablespoons double cream.
Place all ingredients in a pan and melt gently to make a smooth light coloured sauce.