Ingredients

• 2 cups chopped pitted dates
• 1 1/2 teaspoons bicarbonate of soda
• 1 teaspoon grated fresh ginger
• 90 g butter
• 1 cup caster sugar
• 3 eggs
• 1 1/2 cups self-raising flour
• 1/4 teaspoon ground cloves
• 1/2 teaspoon mixed spice
• creme fraiche or whipped cream, for serving
• 100 g butter
• 1 cup soft brown sugar
• 1/3 cup golden syrup
• 3/4 cup thickened cream

Instructions

1. Preheat oven to 180oC.

2. Grease and line the base of 23cm deep round cake tin.

3. Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.

4. Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.

5. Coarsley mash with a potato masher.

6. Cream together the butter, sugar and 1 egg.

7. Beat in the remaining eggs one at a time.

8. Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.

9. Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.

10. Cover with foil if over browning during cooking.

11. Leave to stand for 5 minutes before turning out onto a serving plate.

12. To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.

13. Simmer uncovered, for about 3 minutes, or until thickened slightly.

14. Brush some sauce over the top and sides of the pudding until well glazed.

15. Serve immediately with the sauce and a dollop of cream.