Serves: 6

For the apples:

4 apples, peeled and diced

75g muscovado sugar

40g butter

1 cup chopped pecans

For the pudding:

225g pitted dates, chopped

175g water

5ml bicarbonate of soda

85g butter

140g muscovado sugar

5ml vanilla essence

2 eggs

30ml molasses

175g self-raising flour

100ml milk

For the sauce:

175g muscovado sugar

50g butter

225ml cream

15ml golden syrup

Place the apples, sugar, and butter into a pan, then cook until the apples begin to caramelize, then add the pecan nuts and set aside.

Boil the dated in the water for 5 minutes to soften, then stir in the bicarb and set aside to cool.

Grease a 2L oven dish, then preheat the oven to 180C.

Cream the butter, muscovado sugar and vanilla together until light and fluffy.

Mix in the eggs, one at a time until mixed in well.

Add the molasses, then fold in the flour and milk.

Stir in the softened dates and caramelized apples, then transfer the mixture into the oven dish.

Bake for about 40-45 minutes until risen and firm to the touch.

Place all the sauce ingredients into a pot and heat gently while stirring until melted, bring to the boil and simmer until thickened – about 5 minutes.

Once baked, remove the pudding from the oven and pour the sauce over.

Serve with custard.