Step 1

Put the dates into a bowl. Pour over 200ml justboiled water and soak for 30 minutes. Grease and line a 20cm square baking tin.

Step 2

Preheat the oven to 180ºC, gas mark 4. Beat 80g butter and 100g sugar for the pudding together in a large bowl for 1 minute until pale. Add the eggs, mix well, then add the remaining ingredients and beat together.

Step 3

Mush the softened dates and their liquid with a fork or by hand until no solid pieces remain. Add to the cake mix and fold in. Put the mixture into the prepared tin and bake for 40 minutes, until risen and a skewer inserted into the middle comes out clean.

Step 4

Meanwhile, make the sauce. Put the butter and sugar into a pan. Cook on low for 4-5 minutes until the sugar dissolves. Add the remaining ingredients and bring to a boil, stirring. Set aside.

Step 5

When the cake is cooked, pour half the sauce over the pudding (still in the tin) and allow to rest for 15 minutes. Heat the custard according to pack instructions. Remove the pudding from the tin, cut into slices and serve, with extra sauce on top and custard on the side.