| 1 | Mix dates and baking soda in a heat-proof bowl. |
| 2 | Pour boiling water on top and leave to stand. |
| 3 | Cream butter and sugar until pale, then add eggs one at a time, heating well after each addition. |
| 4 | Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin. |
| 5 | Bake in a preheated oven (180 c) for 30-40 minutes, until an inserted skewer comes clean. |
| 6 | Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. |
| 7 | Set aside until ready to serve, then quickly reheat when needed. |
| 8 | Cut pudding into squares and place each square in the centre of a warm dinner plate. |
| 9 | Pour hot toffee sauce over each square and serve with fresh cream |
