Put the dates in a heatproof bowl and cover with about 200ml (7fl oz) of boiling water. Allow to sit for 10 minutes, then drain.

Preheat the oven to 200°C/180°C fan, Gas Mark 6. Butter a 20cm (8 inch) cake tin.

Sift the flour into a mixing bowl with the ground ginger, bicarbonate of soda and a pinch of salt.

Combine your butter and sugar in a stand mixer, or with a mixing bowl and electric beaters. While beating, add 1 egg, then half the flour mixture, then add the second egg followed by the remaining flour mixture, then add the golden syrup. Once well mixed, fold in your soaked, drained dates and chopped stem ginger.

Pour the mix into the prepared tin and bake for 30–35 minutes, or until a skewer comes out clean from the centre. You can leave this to cool completely, or serve it warm with the sauce.

To make your sauce, melt the butter in a saucepan, then add the sugar, treacle, stem ginger, vanilla extract and cream with the ginger syrup. Cook over a low heat until all the sugar has dissolved and you have a good dark sauce.

Serve slices of the pudding and pour over your ginger toffee sauce, with crème fraîche or whipped cream. 

‍