Step 1

Pre-heat oven to 180°C (convention)/160°C (fan-forced/convection). Grease a 16x26cm base measurement loaf tin with butter and line with baking paper with the paper hanging over the sides.

Step 2

Put dates and water in a small saucepan over medium heat. Bring to boil, reduce heat and cook for 3-8 minutes until pulpy. Remove from heat, add bicarbonate of soda, mix well and rest for 20 minutes.

Step 3

Cream sugar and butter for the pudding in an electric mixer for a few minutes. Add eggs and beat until pale and creamy.

Step 4

Use a metal spoon to fold date mixture into the egg mixture. Add flour and baking powder (or just *self-raising flour if using that - see notes) and fold until just combined.

Step 5

Spoon batter into the prepared tin. Bake in the pre-heated oven for approximately 35 minutes until risen and cooked through when tested with a skewer down the middle. Remove from oven and allow to cool a bit.

Step 6

To prepare the toffee sauce, put butter and sugar for the sauce in a small saucepan. Cook on medium until butter is melted. Add cream. Bring to just a boil then reduce heat and simmer for 2 minutes, stirring constantly until smooth and golden. Remove from heat.

Step 7

Pour toffee sauce over the warm pudding as required and serve with fresh cream or ice cream on the side.