Ingredients

• 50g/1¾oz unsalted butter
• softened
• plus extra for greasing the moulds
• 175g/6oz self-raising flour
• plus extra for dusting the moulds
• 170g/6oz medjool dates
• pitted and finely chopped
• ½ vanilla pod
• seeds only
• 1 tsp bicarbonate of soda
• 75g/2½oz golden caster sugar
• 75g/2½oz dark muscovado sugar
• 2 free-range eggs
• beaten
• ½ tsp ground ginger
• ½ tsp mixed spice
• pinch ground cloves
• 100g/3½oz unsalted butter
• 160g/5½oz soft brown sugar
• 120ml/4fl oz double cream
• 100g/3½oz walnuts
• roughly chopped

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Butter 4 small pudding basins (dariole moulds) and dust with flour
• shaking out any excess and place them on a baking tray.
• To make the pudding
• pour 200ml/7fl oz boiling water over the dates in a medium bowl. Add the vanilla seeds and bicarbonate of soda
• mix to combine and leave to soak.
• In a clean bowl
• cream the butter with the sugars using an electric whisk. Beat in the egg a little at a time then gently fold in the flour and spices. Pour in the date mixture and stir well.
• Divide the mixture equally between the prepared basins
• they should be roughly two-thirds full. Cook for 15-20 minutes or until well-risen and springy to the touch. Allow to cool and then remove from the moulds.
• To make the sauce
• combine all ingredients in a large saucepan and place over a low heat until the sugar has dissolved.
• To serve
• pour a small amount of sauce over each pudding (as desired) and finish with chopped walnuts.