225ml water

350g pitted dates

40g cocoa

300g self-raising flour

115g butter

1 tsp bicarb

350g sugar

4 eggs

For the sauce

200ml soft dark brown sugar

200ml butter

200ml cream

150g chocolate


1. Put dates, water and bicarb in a pan, cook gently for 20mins until it breaks down, cool

2. Cream butter and sugar, add eggs, fold in flour, cocoa and dates mixture

3. Spoon into a greased lined baking dish. Or 12 dariol moulds Cook at 200C for 45 minutes for large 25 minutes for small

4. Sauce – put all the ingredients, except chocolate in a pan, boil for 5 mins

5. Stir in choc

6. Serve with the pud and clotted cream