Put an upturned heatproof saucer in the slow cooker. Grease a
Put the dates, bicarbonate of soda and
Put the butter and sugar in a large bowl and beat until light and fluffy, then beat in the egg and the vanilla extract. Sift the flour and salt into the bowl and beat it in. Add the dates and their soaking liquid and fold in.
Spoon the mixture into the prepared dish and smooth the surface. Cover the dish with cling film, then with the foil, and tie a piece of string tightly around the rim of the dish to secure it. Put the dish on top of the saucer, then pour enough boiling water into the container to reach halfway up the side of the dish.
Cover the cooker with the lid and cook on HIGH for 1½ hours until the pudding is firm to the touch and a skewer inserted in the centre comes out clean.
Remove the date pudding from the cooker. Carefully remove the foil and cling film and leave to stand in the dish for 2 minutes. Serve with hot Dark Toffee Sauce and scoops of ice cream, if you like.
© 2012 All rights reserved. Published by Watkins.