Sticky date pudding with toffee sauce

Grease a 7-cup capacity pudding steamer.

Combine the dates and water in a medium saucepan, bring to the boil, remove from heat; add soda, stand for 5 minutes. Blend or process date mixture until smooth.

Beat the butter, essence and sugar a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time. Transfer mixture to a large bowl, stir in date mixture, sifted flour and nuts.

Pour mixture into prepared pudding steamer. Top with pleated baking paper and foil (to allow pudding to expand as it cooks); secure with kitchen string or lid.

Place pudding in a large saucepan with enough boiling water to come halfway up side of steamer. Cover with a tight-fitting lid. Boil for 2 hours, replenishing boiling water as necessary to maintain level. (It's a good idea to have a kettle of boiling water ready.)

To make toffee sauce, combine water and sugar in a medium saucepan; stir over low heat, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, for about 15 minutes or until light golden brown. Remove from heat. Carefully add the golden syrup, butter and extra water. Be careful, as sauce will bubble and splatter; stir until well combined. Cool sauce to room temperature.

Stand pudding for 10 minutes before turning onto a serving plate. Serve with toffee sauce and thickened cream, if desired.

To make individual puddings; Spoon mixture into eight 1-cup capacity ovenproof dishes. Top with pleated baking paper and foil; secure with kitchen string or an elastic band. Place puddings in a large, deep frying pan with enough boiling water to come halfway up side of dishes. Cover with a tight-fitting lid; boil for 1 hour, replenishing boiling water as necessary to maintain level. Stand puddings for 5 minutes before turning onto plates.