Paul Ainsworth’s spiced sticky date pudding

Method

1. Heat the oven to 180°C/160°C fan/gas 4. In a large mixing bowl, beat the 50g butter and 175g sugar by hand, or with an electric mixer until creamy. Add the eggs one at a time, mixing well in between.
2. Put 300ml water and the dates in a large saucepan and bring to the boil. Add the bicarbonate of soda, then whizz to a purée using a stick blender or in a food processor.
3. Mix the date purée into the pudding batter. Using a wooden spoon, gently fold in the flour and spices, then fold in half the fudge pieces. Pour the mixture into the dish and bake for 35-40 minutes. It should be just firm to the touch.
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4. Meanwhile, for the sauce, put all the ingredients into a pan and heat gently until the sugar has completely dissolved, then simmer until it turns a golden colour – this will take about 8 minutes. Serve the sponge with the sauce poured over, scattered with the remaining fudge – with yogurt or crème fraîche, if you like.