Sweet Christmas treats

For the Pudding:

175g self-raising flour 140g soft dark brown sugar 1 tsp. bicarbonate of soda 1 pinch of salt

85g butter (room temperature) 2 chai tea bags

175ml boiling water

2 eggs

2 tbsp. honey

100ml milk

125g chopped pecans

225g pitted and chopped dates 50g toasted pecans to serve.

Preheat the oven to 180°C. Grease and flour 1 bundt tin or 6 mini bundt tins.

Put the teabag in the boiling water for a few minutes (as if making tea) then pour into a saucepan with the dates.

Bring to a boil and simmer for 5 minutes. Remove from the heat, squeeze out the teabags and discard.

Set aside dates until needed. Combine the flour, bicarb and salt, and whisk to incorporate. In a separate bowl beat the butter and sugar until smooth.

Beat in eggs one at a time. Add the the honey and continue beating until smooth again. Pour in the milk and beat lightly until incorporated.

Fold in the flour mix. Use a spoon to mash the dates with the tea as much as possible. It will absorb all the liquid.

Coat the pecan in a little flour. Fold the date mix and the pecans into the cake batter until just incorporated.

Pour the batter into the prepared cake tin and bake for 25 to 30 (regular bundt) or 12 to 15 minutes (mini bundt) or until a skewer comes out clean when inserted. Cool in the tin for 5 minutes before turning out.

Toffee Sauce:

120g brown sugar 120g butter 120ml cream Put the sugar and butter in a saucepan over medium heat until the butter has melted.

Start stirring until the butter is incorporated with the sugar and the mixture thickens. Add the cream while stirring quickly and continue cooking until the sauce thickens a little again.

Poke a few holes in the warm turned out pudding and drizzle the toffee sauce over the top. Top with crushed toasted pecans and serve with warm custard.