Serves 4-6

Time to table 30mins
150g or 5oz of pitted dates
75g or 3oz of butter
75g or 3oz of light brown muscovado sugar
2 eggs, lightly beaten
15ml or 1 tablespoon of golden syrup
150g or 5oz of self-raising flour
2.5ml or ½teaspoon of bicarbonate of soda
50g or 2oz of pecan nuts, chopped
50g or 2oz of raisins
2.5ml or a ½ teaspoon of ground nutmeg
2.5ml or a ½ teaspoon of vanilla extract

For the Sauce:
75g or 3oz of light brown muscovado sugar
40g or 1 ½ ounce of butter
125ml or 4 fluid ounces of double cream
15ml or one tablespoon of golden syrup

Grease a 1 litre or one and three quarter pint pudding basin. Place the dates in a pan with 150ml or a quarter pint of water and cook for 3 minutes.

Set aside to cool, and then mash with a fork.

Place the butter and sugar in a bowl and beat together until pale and fluffy, then gradually beat in the eggs and golden syrup.

Fold in the flour, bicarbonate of soda, dates, pecans, raisins, nutmeg and vanilla. Spoon into the pudding basin.

Cover with a pleated square of greased parchment paper and aluminium foil and secure with string. Add 900ml or 1½pints of hot water to the pressure cooker. Place the steamer basket in the pressure cooker and add the pudding basin.

Place the lid on the pressure cooker but do not align the handles to lock and seal. Bring to the boil and steam only, without pressure, for 20 minutes. Lock the lid by aligning the handles.

Turn the pressure limiting valve to I then bring to pressure and cook for 45 minutes.

Release the steam naturally, then remove the pressure limiting valve. Meanwhile place the sauce ingredients in a saucepan and bring to the boil, stirring. Boil for 1 minute.

Carefully remove the basin from the cooker. Remove the parchment paper and foil. Place a warmed serving plate on top, invert and turn out. Serve with a little sauce poured over and serve the remaining sauce separately.