Serves 6-8

250g stoned dates, chopped
5ml bicarbonate of soda
250ml boiling water
125g butter
250ml castor sugar
2 eggs, beaten
420ml flour
5ml baking powder
100g chopped pecan nuts

Syrup
310ml sugar
190ml water
20g butter
5ml vanilla
125ml brandy

Divide the dates into two equal portions.
Add the bicarbonate of soda and boiling water to one portion and set aside to cool.
Cream the butter and sugar well.
Add the eggs and mix well .
Sift flour and baking power and add to the creamed mixture together with the cooled date mixture.
Add the rest of the chopped dates and nuts and mix.
Spoon mixture into a greased 23cm-deep ovenproof baking dish and bake at 180°C for 40-50 minutes.
Remove and pour over the syrup while hot.
Delicious served with whipped cream.

SYRUP:
Combine sugar, water and butter and bring to the boil.
Boil for 5 minutes.
Remove from heat and add vanilla and brandy.
Pour over pudding as it comes out of the oven.