250 g dates, stoned and finely chopped
5 ml (1tsp) bicarb of soda
250 ml (1 cup) boiling water
125 ml (1/2 cup) butter
250 ml (1 cup) sugar
2 eggs beaten
500 g cake flour
5 ml (1 tsp.) baking powder
2 ml (1/2 tsp.) salt
250 ml (1 cup) walnuts or pecans, finely chopped

Sauce:
250 ml (1 cup) sugar
15 ml (1 TBS) butter
150 ml water
5 ml (1 tsp.) vanilla essence
pinch salt
125 ml (1/2cup) brandy

Divide dates into 2 bowls, add bicarb to 1 and pour boiling water over, and leave to cool. Cream butter and sugar together and add eggs, beat well. Sift flour, baking powder, and salt and fold into creamed mixture. Add dry portion of dates and nuts and mix well to combine... Stir in cooled bicarb and date mixture and pour into a greased baking dish (large) and bake in a pre-heated oven 180ºC (350ºF) for about 40 minutes. For Sauce... Heat sugar, butter and water together in a pan for 5 minutes. Remove from heat and add vanilla, salt, and brandy. Pour sauce over pudding as soon as you do take it out of the oven and serve hot (preferable) or cold with thick cream.