Ingredients
Method
1.Grease 1.750-litre (7-cup) pudding steamer.
2.Combine dates and the water in medium saucepan, bring to the boil. Remove from heat, add soda, stand 5 minutes. Blend or process date mixture until smooth.
3.Beat butter, vanilla extract and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time. Transfer mixture to large bowl, stir in date mixture, sifted flour and nuts.
4.Pour mixture into pudding steamer. Top with pleated baking paper and foil (to allow pudding to expand as it cooks), secure with kitchen string or lid.
5.Place pudding in large saucepan with enough boiling water to come halfway up side of steamer. Cover with tight-fitting lid, weighting the lid down with heavy fruit cans if needed. Boil for 2 hours, replenishing boiling water as necessary to maintain level. (It’s a good idea to have a kettle of boiling water ready).
6.Meanwhile, make toffee sauce. Combine the water and sugar in medium saucepan, stir over low heat, without boiling, until sugar is dissolved. Bring to the boil, boil, uncovered, about 15 minutes or until light golden brown. Remove from heat. Carefully add golden syrup, butter and the extra water. (Be careful, as sauce will bubble and splatter.) Stir until well combined. Cool sauce to room temperature.
7.Stand pudding 10 minutes before turning onto serving plate. Serve with toffee sauce and thick cream, if desired.
Pudding can be made up to one week ahead; store covered in an airtight container in the refrigerator. Toffee sauce is best made on the day of serving. To avoid the pan boiling dry, check it every 10 minutes.
Note
