Ingredients

For the cake:
Butter, for baking dish plus 1/4 cup, melted
Scant 1/3 cup dark brown sugar, packed
1 cup plus 2 tablespoons self-rising flour
1/2 cup whole milk
1 egg
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons chopped, rolled dates

For the sauce:
3/4 cup dark brown sugar, packed
Approximately 2 tablespoons unsalted butter in little blobs
2 1/4 cups boiling water

For the cake:

Directions

Preheat the oven to 375 degrees F and butter a 1 1/2-quart capacity
baking dish.

Combine the sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg,
vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to
combine. Fold in the dates then scrape into the prepared baking dish. Don't worry if it doesn't look very
full; it will by the time it cooks.

Ingredients

For the
sauce:

Directions

Sprinkle the sugar over the cake mixture and dot with butter. Pour over
the boiling water (yes really!) and transfer to the oven. Set the time for 45 minutes, though you might find
the dessert needs 5 or 10 minutes more. The top of the dessert should be springy and spongy when it's cooked;
underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce. Serve
with vanilla ice cream, creme fraiche or heavy or light cream, as you wish.