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Ingredients

• 170g Dates (Angus Park are good), chopped in to thirds
• 1 tspn of BiCarb Soda
• 300ml of Boiling Water
• 80g Crystalline Ginger, sliced
• 60g Butter – not margarine but real butter
• 170g Castor Sugar
• 2 eggs
• 170g Flour – Stephanie calls for Self-Raising Flour, but I used Plain
• ½ tspn of Vanilla Essence
• 75g Butter
• 250g Dark Brown Sugar
• 100ml Cream, although I used about that in whipped cream
• 15ml of Dark Rum