3/4 cup (180 ml) pitted dates, finely chopped

1/2 cup (125 ml) water

1 1/2 cup (375 ml) unbleached all-purpose flour

1/2 teaspoon (2.5 ml) baking soda

A pinch of salt

1/4 cup (60 ml) unsalted butter, softened

1/2 cup (125 ml) sugar

1 teaspoon (5 ml) vanilla extract

2 eggs

1/2 cup (125 ml) milk

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 2 litres (8 cups) capacity soufflé dish.

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