|160.00 ml||castor sugar|
|3.00||eggs — beaten|
|150.00 g||dates — pitted, chopped|
|200.00 ml||nestlé ideal evaporated milk|
|5.00 ml||Bicarbonate of soda|
|250.00 ml||flour — self-raising, sifted|
|160.00 ml||brown sugar|
|200.00 ml||evaporated milk|
Preheat oven to 180 °C.
Grease a 1,4 litre shallow ovenproof dish or 6 individual dishes.
Beat together butter and sugar.
place the dates, Ideal milk and water in a saucepan and bring to the boil.
Remove from the heat and stir in the bicarbonate of soda.
Fold the flour into the beaten eggs, then stir in the date mixtue.
Pour into the prepared dish or dishes and bake for 45 minutes (allow lesstime for individual dishes) or until a skewer inserted into the centre comes out clean.
To make the toffee sauce – place all the sauce ingredients into a saucepan and heat gently until the butter has melted.
Bring to the boil gently, stirring continuously.
Boil for 3-5 minutes, until the sauce thickens.
Pour sauce over hot pudding and allow to soak in. Serve warm.
Try this sauce over your favourite Nestlé Dairymaid ice cream – its delicious!