For the cake:
100g dark muscavado sugar
175g self raising flour
125ml full fat milk
1 egg
1 teaspoon vanilla extract
50g unsalted butter, melted
200g chopped, rolled dates

For the sauce:
200g dark muscavado sugar
approx 25g unsalted butter in little blobs
500ml boiling water

Preheat the oven to 190C/gas 5 and butter a 1 1/2 litre baking dish.
Combine the 100g dark muscavado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour the mixture into the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates, then scrape into the prepared pudding dish.
Sprinkle over the 200g muscavado and dot with the butter. Pour over the boiling water and transfer to the oven. Set the timer for 45 mins, though it may need 5-10 mins more. The top of the pudding should be springy and spongy when it's cooked; underneath the butter, muscavado and water will have turned into a rich, sticky sauce.

Serve with vanilla ice cream, cream, etc etc. Serves 6-8.