INGREDIENTS
200 g
Dates, fresh
1
Icing sugar and chopped fresh dates to decorate
2
Eggs
1 tsp
Baking soda
8 tbsp
Brown sugar, soft
150 g
Caster sugar
175 g
Self-raisin flour
4 tsp
Vanilla essence
1 tbsp
Camp coffee essence
120 g
Butter
100 milliliters
Milk
200 milliliters
Whipping cream