1
Place the dates, raisins, rum and 100 ml water in a small saucepan and heat over low heat until steam rises, about 5 minutes (or do it in the microwave). Let cool.
2
Meanwhile, make the toffee sauce. Put all the ingredients except the cream into a small saucepan and bring to a gentle boil. Cook until the sugar dissolves and the sauce becomes glossy, about 5 minutes. Add the cream and cook another 2 minutes, stirring constantly, then remove from heat and set aside. The sauce will continue to thicken as it cools.
3
Generously grease a 1.5‑litre pudding mould with butter. Beat the butter and sugar together in a large bowl with an electric whisk or mixer until smooth. Add the eggs one at a time, beating well after each addition. Gently fold in the flour, spices and soaked fruit until the mixture is even, then add the milk and stir.
4
Pour a quarter of the toffee sauce onto the bottom of the prepared mould, then add the batter for the sponge layer. Place a sheet of parchment on a sheet of foil, make a fold in the centre and use it to cover the pudding skin‑side down, tying the mould tightly at the rim with kitchen twine.
5
Transfer the mould to a steamer. Alternatively, place an inverted plate at the bottom of a large saucepan, set the mould on top and pour hot water from the kettle halfway up the sides of the mould. Cover and cook over low heat for 2 hours 35 minutes, checking the water level occasionally and topping up as needed.
6
Check the sponge’s doneness by inserting a skewer into the centre. If it comes out clean, the sponge is ready. If raw crumbs remain, continue steaming and check again after about 20 minutes.
7
For serving, gently reheat the remaining toffee sauce over low heat, turn the sponge onto a serving plate and drizzle with the warm sauce. Serve with vanilla custard or ice cream.

Source: bbcgoodfood.com

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