90g soft butter
150g light brown sugar
2 large eggs
175g self raising flour
1 tsp baking powder
175g chopped stoned dates or sultanas
5 pieces stem ginger in syrup (optional)
75g chopped walnuts (optional)
Sauce
125g butter
175g light brown sugar
6 tbsp double cream
50g chopped walnuts (optional)
Grease a 8inch square tin and line at least the base with grease proof paper.
If using ginger, drain the syrup off and pat dry with kitchen roll. Dice.
Cream the butter into the sugar until light and fluffy. Scrape down the bowl.
Beat the eggs in one at a time. Add the flour and baking powder. Beat well.