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Serves 6 peoplePrep. time 10 minsCook time 20 mins
For the sponge:150g (5oz) stoned dates, chopped75g (3oz) unsalted butter, room temperature100g (4oz) soft light brown sugar3 eggs, beaten175g (6oz) plain flour2.5ml (1/2tsp) bicarbonate soda15ml (1tbsp) vanilla extractFor the sauce:100g (4oz) unsalted butter175g (6oz) soft brown sugar125ml (4floz) double cream30ml (2tbsp) brandy
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