ASDA part of the Wal-Mart family

• 175g stoned dates, chopped
• 0.5tsp bicarbonate of soda
• 1tbsp coffee essence
• 75g butter, softened
• 200g light brown soft sugar
• 2 large eggs, lightly beaten
• 175g self-raising flour, sifted
• 75g pecan nuts, finely chopped
• To make the sauce:
• 175g light brown soft sugar
• 115g butter
• 6tbsp double cream
• 50g pecan nuts, chopped

1 Put the dates, bicarbonate of soda and coffee essence in a bowl. Pour over 175ml boiling water and leave to cool.

2 Preheat the oven to 180C/Gas 4. Grease and line the base of a 1-litre pudding basin with nonstick baking paper. Put the butter and the sugar in a large bowl and beat until well combined, using an electric whisk or wooden spoon. Beat in the eggs a little at a time until smooth.

3 Fold in the flour, dates mixture and pecans. Pour into the basin and cover with greased foil. Bake for 1 hour 20 minutes until cooked - an inserted skewer should come out clean.

4 Around 10 minutes from the end of cooking, put the sauce ingredients in a pan and heat gently, stirring until it's smooth. Bring to the boil, then remove from the heat. Turn the pudding out and serve with the sauce.