Preheat your oven to 170°C/325°F/gas 3.

In a pan, add the chopped dates, bicarb of soda and water, boil for 7-8 minutes, stirring frequently, until very dark. Take off the heat and set aside.

Mix butter with both light and dark muscavado sugars.

Mix in the egg, followed by the flour, baking powder and a pinch of salt.

Add in the date mixture

Throughly grease your pudding tins and pour the mix evenly into them. Cook in the oven for around 25 minutes, until risen and cooked through.

Remove from the oven and cool in the tins before turning out.

Meanwhile, make the toffee sauce. In a saucepan, gently heat together all the sauce ingredients. Once the butter and sugar have melted, turn up the heat and gently simmer for 5 minutes.

Turn off the heat, and leave to cool a little before serving.

Serve the puddings with the warm toffee sauce and a generous dollop of clotted cream.