Boil the water, place the dates in a heatproof bowl, pour on the water and add the bicarb.
Leave for 5-10 mins then liquidise in a blender.
Cream the butter and sugar in a mixer.
Add 2 eggs and 1 tsp of vanilla extract then fold in the SR flour.
Mix in the date mixture until combined.
Line a 9 inch square cake tin and pour in the mixture.
Preheat oven to 180°C/160°C/Gas 5 for 30-40 mins
Place sauce ingredients into a saucepan, heat slowly and stir until all the sugar is dissolved.
Bring to the boil and stir gently for 3 minutes.
Cut toffee pudding into squares and pour the sauce over the top.
If reheating later, microwave each portion with sauce for 1 minute.
0 servings