Self-Saucing Ginger, Date and Walnut Pudding

Pudding: Preheat the oven to 180°C fan bake.

Put the dates in a heatproof glass bowl, sprinkle over the baking soda and pour over the boiling water. Stir to dissolve then leave to sit for 30 minutes.

Put the dates in a food processor and whiz to form a thick date paste then tip into a bowl and set aside.

Put the butter and brown sugar in the food processor and whiz until pale and fluffy. Add the eggs one at a time and pulse to combine. Add the flour and ginger and pulse briefly, then add the date paste and walnuts and pulse again until all mixed.

Pour into the baking dish and flatten the surface with the back of a tablespoon.

TOPPING: Put the butter, brown sugar, ground ginger and fresh ginger in a jug. Add the boiling water and whisk to combine. Add the cream and whisk again. Pour over the back of a tablespoon all over the pudding.

Bake for 40 minutes. Sit for 5 minutes before serving with Ginger Caramel Sauce and vanilla ice cream.

Sauce: Bring all the ingredients to the boil in a medium saucepan, stirring to dissolve the sugar. Simmer for 5 minutes to thicken a little. If making ahead, reheat to serve. (Makes 1½ cups)