Start by chopping the dates into small pieces. They can be quite sticky, so don’t skimp on this step. It allows them to meld beautifully into the mixture.

Place the chopped dates in a small saucepan with enough water to cover them. Add the two Earl Grey tea bags for depth of flavor. Bring to a gentle boil and let it simmer until the dates are soft. This usually takes about 10 minutes. Once done, remove from heat and let them cool.

In a large mixing bowl, combine the flour, golden caster sugar, dark muscovado sugar, ground cinnamon, ground ginger, and a pinch of salt. Whisk them until they’re well integrated.

In another bowl, cream together the softened butter and sugars until light and fluffy. Then, add the eggs one by one. Make sure to beat well after each addition.

Next, add the flour mixture to the butter and egg mixture. Fold them together until well combined.

Stir in the soaked dates and any remaining liquid from the saucepan. Also, mix in the mashed pumpkin or butternut squash. This adds moisture to the pudding, making it incredibly soft. Finally, fold in the chopped nuts for some crunch.

Preheat your oven to 170°C (340°F). Grease and dust a baking dish with flour. Pour the batter into the dish, smoothing the top with a spatula.

Bake in the oven for around 30-35 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.

While the pudding is baking, let’s whip up that heavenly caramel sauce. In a saucepan, melt the unsalted butter over medium heat, then stir in both sugars. Once melted and combined, pour in the cream and dark rum. Simmer gently until thickened, about 5-7 minutes. Finish with a splash of vanilla extract.

Once the pudding is baked, allow it to cool for a few minutes before slicing it into squares. Serve warm with that rich caramel sauce drizzled generously on top. Add a scoop of vanilla ice cream—and watch it all come together!