Put the chopped dates, bicarbonate of soda and water into a saucepan and boil for 7-8 minutes, stirring frequently, until very dark. Take off the heat and set aside.

In a stand mixer fitter with the paddle attachment, or with a hand-help electric whisk, cream together the butter and both muscavado sugars.

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

Finally add 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 vanilla ice cream.