Preheat the oven to 160c (fan).

Pop the dates in a small pan with the boiling water and simmer for 5 minutes until the dates have softened. Once soft add the dates and water to a food processor and blend until smooth.

To the food processor add the butter, vanilla, half the maple syrup, half the golden syrup, the treacle and eggs and pulse until you have a loose paste. Do not over mix.

Add the flour, baking powder, mixed spice, ginger and cinnamon to the food processor and pulse until you have a smooth batter. Again, do not mix for longer than necessary.

Grease the sides of a small (15 x 15cm) cake tin with a little butter and on the bottom spread over the rest of the maple syrup and golden syrup. Then pour the batter mixture on top.

Take a second large, deep baking dish and sit the smaller cake tin inside of it. Cover the smaller tin tightly with foil and then add boiling water into the larger tin so it comes 2-3cm up the sides of the tin.

Pop in the oven for 30-35 minutes until a cocktail stick comes out of the pudding cleanly. The texture should be light and airy yet still lovely and moist.

A few minutes before the pudding comes out the oven make the sauce. In a small saucepan combine the maple syrup, black treacle and unsalted butter. Once melted, add the cream, a pinch of sea salt and cinnamon whisk and remove from the heat.

Tip the pudding out onto a serving plate or board and cut into portions. You want the sticky side facing up!

Plate up, pour over a little sauce onto each and serve each with a tbsp of Greek yoghurt.