>> servings: 4
>> time: 1 hour 15 minutes

To make the pudding, put @sultanas{75%g}, @stoned dates{150%g} chopped, and @bicarbonate of soda{1%tsp} into a #heatproof bowl{}. Cover with boiling water and leave to soak.

Preheat #oven{} to 180°C. Grease a #20cm round cake tin{} with butter.

Put @butter{2%tbsp} in a separate #bowl{}, add @soft light brown sugar{200%g} and mix well. Beat in @eggs{2}, then fold in @self-raising flour{200%g} sifted. Drain the soaked fruit, add to the bowl and mix. Spoon the mixture evenly into the prepared cake tin.

Transfer to the preheated oven and bake for ~{35%minutes} to ~{40%minutes}. The pudding is cooked when a skewer inserted into the centre comes out clean.

About 5 minutes before the end of the cooking time, make the sauce. Melt @butter for sauce{2%tbsp} in a #saucepan{} over a medium heat. Stir in @double cream{175%ml} and @soft light brown sugar for sauce{200%g} and bring to the boil, stirring constantly. Reduce the heat and simmer for ~{5%minutes}.

Turn out the pudding onto a serving plate and pour over the sauce. Decorate with @zested orange rind{1%orange} and serve with whipped cream if desired.