• 75g butter
• 150g caster sugar
• 2 eggs
• 175g self-raising flour
• 175g dates
• 2 ginger roots (crystallised)
• 6 table spoons of boiling water
• 2 tea spoons of coffee powder
• 2 tea spoons of vanilla
• ¾ tea spoon of powdered soda

• 175g brown sugar
• 100g butter
• 6 table spoons of cream
• 1 table spoon of rum
• 25g pecan nuts

1. Grease 8 small pudding pots and oil and place a piece of greaseproof paper in each.
2. Place the potatoes in a bowl adding the water, vanilla, coffee and the soda powder leave for a while.
3. Swirl the butter on sugar until light and gradually add the eggs and then the sifted flour.
4. Cut the ginger into small pieces and add together on the potato mixture and divide between the pots place on a baking tin and cook for 25 min 180°c | Fan 160°c | Gas 4.
5. Leave for 5 min and then turn out onto a plate
6. The Toffee sauce: Place the butter, sugar, cream and nuts in a pan and melt to create a toffee sauce, remove from the heat, then add the rum. Spread plenty of cream over the pudding.

Recipe by Gareth Richards, originally featured on Prynhawn Da.