Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Whole  packet dried -- (6 oz) chopped
                        dates and walnuts
  6                 Oz  butter
  4                 Oz  soft light brown sugar
  3             Medium  eggs -- beaten
  6                 Oz  self-raising flour
                        For the sauce:
  3                 Oz  butter
  3                 Oz  soft light brown sugar
     1/2            Pint    double cream
                        To serve:
                        icing sugar -- to decorate
  4                 Oz  clotted cream

Preparation:

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.

Nutritional Information:

2026 Calories (kcal); 220g Total Fat; (96% calories from fat); 19g Protein; 2g Carbohydrate; 1120mg Cholesterol; 2274mg Sodium