Ingredients:

1 1/2 cup wholemeal flour

1/4 tsp ground cloves

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp bicarb soda

1 tsp baking powder

1 1/2 cups milk

2 eggs 8 dates (pitted)

1/3 cup pecans

Sauce:

16 dates (pitted)

1 tsp vanilla extract

1 tsp salt

1 1/2 cups milk

Method:

Preheat oven to 160 degrees.

Sift flour, cloves, ginger, cinnamon, bicarb and baking soda into a large mixing bowl.

Pour in the wholemeal residue from the sifter back into the mixing bowl (you want all that goodness)

Add dates, 2 eggs, milk and 1/4 of your sifted flour and spice mixture to a food processor.

Blitz and slowly add in more flour and spice mixture in intervals until a smooth, thick consistency is formed.

Line a baking loaf with baking paper, grease and then pour in your pudding batter.

Sprinkle the pecans on top and stir through with a spoon to evenly distribute.

Bake for 40 minutes.

Wash your food processor then blitz in all sauce ingredients until a smooth, thick consistency is formed.

Remove your pudding from the oven and let cool for 5 minutes before pouring your sauce over the top.

Place the pudding back in the oven and bake for another 15 minutes. Serve hot with ice cream and berries.