Place a steamer tray in a large pot. Pour water into the pot until it reaches the base of the steamer. Place on a lid and set aside until later.

Generously butter a medium 1.4-liter pudding basin. Place over to the side.

In a small saucepan over medium/low heat, bring the dates and water to a boil. Turn the heat down and simmer for roughly 8-10 minutes or until the dates are soft.

Remove from the heat and add the baking soda into the hot date mix to activate it. It will fizzle up.

Blend the date mix until it is a smooth paste. Do this in a food processor or using an immersion blender. Set aside to cool down slightly.

In a medium mixing bowl, cream together the butter and sugar until light and fluffy. You can do this by hand or by using an electric hand mixer.

Stir in the eggs one at a time followed by the vanilla until fully incorporated.

Next fold in the flour, baking powder, and salt.

Lastly, pour in the cooled dates and mix until just combined.

Pour the batter into the prepared pudding basin. Cover with a circle of parchment followed by foil. Tie a string around the top to move the pudding with ease. (If you haven't steamed a pudding before check out my How to Steam a Christmas Pudding for step-by-step photos.)

Put your pot over medium-low heat and allow the water to simmer. Place your pudding basin into the pot and cover with the lid. Steam steadily for roughly 2 hours or until the pudding is firm to the touch. (While steaming your pudding make sure to top up the pot with boiling water as it does evaporate while steaming)

Turn the pudding out onto a serving platter and enjoy warm with my Spiced Rum Sauce and whipped cream. Store leftovers in an airtight container at room temperature for up to 4 days. They also freeze really well for up to 4 weeks.