In a bowl mix chopped dates, bicarbonate of soda, hot water. Mix well and set aside for 5-6 hours. Beat butter and sugar together until creamy, add eggs one at a time and beat well.
Add date mixture, vanilla and beat. Sieve together flour, baking powder and coco powder, mix into cake mixture. Pour the batter into prepared moulds and steam for 20 minutes.
Serve with Chocolate Sauce.
Line a tin 6’x6’ inches with a lunch sheet. In a bowl mix all the “A” ingredients and press into the prepared tin and refrigerate for ten minutes. Pour the chocolate mixture over the set cherry layer and refrigerate for a further 15 minutes. Remove from tin, Slice and Serve.
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