Grease your pudding basin, mini pots or ramekins or Baking pan.

Cut a piece of parchment paper and place it in the base of your container . This will stop the pudding sticking later.

Put the chopped dates into a large bowl, add the boiling water, leave for 20 minutes. Once soft, add the vanilla extract.

Sieve the flour and bicarbonate of soda into a separate bowl.

In another bowl, cream the butter and sugar together until light and creamy, the sugar may not dissolve, but dont worry.

Slowly add the beaten eggs, mixing really well in between, then add the treacle and beat well.

Using a metal spoon fold in one half of the flour, then stir in one half of the milk. Repeat until all the flour and milk is used up.

Add the chopped dates (including any liquid in the bowl) and stir gently.The pudding mixture will be a thick batter.

Divide the mixture between the pudding ramekins, or place in the large basin or baking pan.

For Steaming or Crock pot, please see below for covering the pudding basins:

*** PLEASE make sure you do this otherwise your pudding will turn out a very soggy mess!

Take a sheet of Aluminium foil and a sheet of parchment, place as in the photo and make a pleat in the middle. Cover the pudding with the foil side up and tie string around the rim of the basin to secure the cover.

OVEN: Place on a baking sheet and bake in the preheated oven for 20 - 25 mins for individual puddings or 45 - 50 mins for the large square at 325 F / 160 C / Gas 3. The cake should be raised and firm to the touch, if not cook a little longer but take care not to burn. Once ready, remove from the oven and leave to cool in the tins for 10 minutes before turning out.

CROCKPOT: Fill the crock pot with water so it comes half way up the pudding bowl. Place 1 Tablespoon of vinegar or lemon juice in the water to avoid a water mark after cooking.

Set for 4 hours on HIGH. When done, poke a knife through the middle of the pudding. The knife should come out sticky but not runny with batter. If it is runny, please cook a little longer. When ready, remove the pudding and set aside to rest for 20 minutes.

STEAMING: Steam a large pudding for 1 1/2 hours, small puddings for 45 minutes.

When ready for serving, run a flat knife around the edge to loosen and turn upside down onto a plate deep enough to hold the toffee sauce.

SAUCE: Over a medium heat, melt the butter, sugar and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved. Add the treacle and allow the sauce to bubble for 2 mins. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.

*** The puddings can be made a day or two in advance, placed in an oven proof dish and drenched with the sauce. Cover the dish loosely with aluminum foil and store until needed. Reheat for 20 mins in a hot oven, 325°F/160°C/Gas 3, or the same time in a steamer until hot right through.